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seen Aug 3 '12 at 23:54

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comment Why was my Danish pastry dough so wet?
@djmadscribbler Thanks for your response. Do you think roughly a cup (which is about 50% of what the recipe originally called for) would be an outrageous amount to add? I'm not sure what a "lot" means here, since I have only rolled dough a few times. I am worried that unless I fully incorporate the extra flour, and only (heavily) flour the counter and top and the rolling pin, then the inside will be far too moist to be able to fold.
Aug
2
asked Why was my Danish pastry dough so wet?