After 30 minutes autolyse my once shaggy dough is completely liquidy. I started two batches separately, with exact measured ingredients, one is perfect and the other is liquidy. Any ideas why?
Thank you!
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After 30 minutes autolyse my once shaggy dough is completely liquidy. I started two batches separately, with exact measured ingredients, one is perfect and the other is liquidy. Any ideas why?
Thank you!
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