Cooking Forum Re: Using whole wheat flour in recipes from The Italian Baker by Carol Field? Which whole wheat flou

Cooking Forum discussion Board Archive > Cooking newsgroups > rec.food.baking

Re: Using whole wheat flour in recipes from The Italian Baker by Carol Field? Which whole wheat flou - CLICK HERE for the Cooking Forum Index

Felix Karpfen

On Wed, 09 Feb 2005 15:10:29 -0800, Roy wrote:

> Mix the dough to half or just a maximum of two thirds developed but
> give it more fermentation time and knockdowns,

For the benefit of at least one beginner, how do you tell (without a
rheometer), when a dough is half to two thirds developed.

Felix Karpfen

--
Felix Karpfen
Public Key 72FDF9DF (DH/DSA)

< Contact Us - Cookingboard.com >