11 reputation
bio website
visits member for 3 years, 1 month
seen Aug 3 '12 at 23:54

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.