How does kneading dough with cold or warm water affect the dough?
Yesterday, my mother wanted me to knead AP flour dough and she didn't want it to be soft like how I usually knead. For some reason I just decided to knead with chilled water and noticed that the crumbles formed quicker and it was more tough to knead the dough overall but the end result had the perfect consistency she wanted. I want to know what's really the difference between kneading the dough with either temperatures and why is that important. Thanks! submitted by /u/wheresmytopping [link] [comments]
Yesterday, my mother wanted me to knead AP flour dough and she didn't want it to be soft like how I usually knead. For some reason I just decided to knead with chilled water and noticed that the crumbles formed quicker and it was more tough to knead the dough overall but the end result had the perfect consistency she wanted.
I want to know what's really the difference between kneading the dough with either temperatures and why is that important. Thanks!
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