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Author Topic: Oil in dough?  (Read 597 times)

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Offline nick57

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Oil in dough?
« on: June 02, 2015, 07:55:44 PM »
I've been thinking about another cracker crust in the style of the original Pizza Hut thin crust.  If I remember correctly, the more oil added to the dough the softer the crust will be. I'm thinking about using a low protein  flour instead of a high protein. I have been using KAFB for my crackers, but it seems the crust is very brittle with little or no chew. I'm an old fart but I remember the old PH crust had a softer bite. I might be going in the wrong direction, but I'll never know if I don't give it a shot.

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