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Kettle Moraine, WI | I forgot to add I don't sift the flour and a cup full is not a level cup in my baking so it is more like 6 and a half to seven struck level cups.
I found and read wetter doughs can make larger air pockets. Wet dough was also to help larger air pockets.
I found my couple day refrigerator pizza dough needs to be higher water amount because even with a wet cloth covering it absorbs more water into the flour over the days.
Flour can vary in density even same brand bag to bag so the volume ratio varies. European recipes seem to be on weight versus american on volume. I think weight would be a better measure for baking consistency but I like simple. | |
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