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here's the working recipe.
1C FLOUR
1/4C + 1T + 1t WATER
1C FLOUR
2T + 1/4C WATER
1C FLOUR
2T + 1/4C + 1 t WATER
1C FLOUR
2T + 1/4C + 2t
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we ranked em 1,2,3,4.
1 being the driest.
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a successful night, if i dont say so myself!
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CONTROL / VARIABLES
1. ratio
2. sitting time
3. technique
4. cooking time
RESEARCH
1. Gluten
2. How Bread / Flour works. rising, properties, yeast
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