Can I save this dough? or do I need to dump it

Log in / Sign Up

List of Forums + New Post Recipe Box Usergroups Following My Posts Bookmarks

Private Messages Advanced Search Rules New User Guide FAQ Advertise Contact Us

Forum -> Yom Tov / Holidays -> Shavuos

View latest: 24h 48h 72h

amother

Mon, Jun 02 2014, 1:48 pm

I tried making this recipe http://www.food.com/recipe/per.....71806

I used mostly whole wheat flour and I doubled the recipe. It was too wet and crumbly so I added more white flour. Now its hard as a rock and falls apart.

Is this dough fixable or do I need to dump it?

Pineapple

Mon, Jun 02 2014, 1:55 pm

Try letting it "rest" a few minutes then add a little water if necessary

Frumdoc

Mon, Jun 02 2014, 3:15 pm

Whole wheat flour absorbs more water per oz than white, so it will need more than the recipe calls for. Is there enough oil? I don't know if the whole wheat needs a higher oil/ fat content as well.

Otherwise, if you leave it for a while, like all gluten based doughs, the gluten will develop and it will become more elastic, or it should do.

Page 1 of 1

Recent Topics

Forum -> Yom Tov / Holidays -> Shavuos

	Replies	Last Post
My Challah dough disappeared by amother Pesach	9	Mon, Apr 22 2024, 11:43 am by amother
Let's play "Save The Cake" by with a smile :) Pesach Recipes	9	Sat, Apr 20 2024, 3:07 pm by with a smile :)
Save my fish! by amother Kosher Kitchen	6	Fri, Apr 12 2024, 12:49 am by amother
Iso best Pesach "pizza dough" recipe by amother Pesach Recipes	17	Wed, Apr 03 2024, 10:28 pm by shanie5
Challah dough in fridge? by amother Kosher Kitchen	9	Thu, Mar 28 2024, 10:41 pm by ladYdI

Imamother may earn commission when you use our links to make a purchase.