Author Topic: Extensiblity  (Read 75 times)

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Offline Marty Runik

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Extensiblity
« on: September 14, 2014, 01:26:38 AM »
OK as a general set of rules, what can be done when a dough you really like needs more extensibility? Are there general things you can do with the mixing,relaxing, kneading, cold vs room temp ferment, or added ingredients that can help with this? So far I've learned that using IDY instead ADY helps with this.


Offline mkevenson

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Re: Extensiblity
« Reply #1 on: September 14, 2014, 11:09:26 AM »
Marty, please look in advanced search field. Many listings for this topic. Hope you find what you need for continued success.
Mark

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