Dough Too Dry

…oven. Read The Bread Also Rises for some nifty tips. 3) Your dough was too dry. See that

…Thankfully, there's no reason to throw away a batch of yeast dough that's simply risen too much.…

…a rough dough... ...then knead for about 7 minutes, to make a smooth dough. It's OK if the

…Knead the dough by punching and rolling into it with your fists, then flipping the dough over and…

…from humid air in the summer (and drying out in the dead of winter). So flour is usually “wetter” in the…

…of the dough. Add flour if the dough is too wet, and liquid if the dough looks

…repeating the motions, around and around. Don't over-think it too much. Try to build up a rhythm. If your…

…work with. The dough should hold together and not look dry or crumbly – it also shouldn’t be…

…1/2 cup Baker's Special Dry Milk or nonfat dry milk 1/4 cup (4 tablespoons) butter, at room…

…and liquid-like (top), nor dry, stiff, and "gnarly" (bottom). As my fellow blogger Susan Reid says, "If…

…bubbly. Mix the dough Mix the following together to make a rough dough: 1 1/2 teaspoons active

…the dough less sticky and easier to knead — and help prevent you from adding too much flour, which…

…increasing to 1 cup if the dough seems too stiff and dry. Beat till the ingredients come…

…we want the dough loosey-goosey. The following ingredients will make 5 pounds of laminated dough:…

…and fissures in my dough, a sure indication that my dough is too dry. If I let it go…

…of the dough. Just from looking, I can tell I added a bit too much milk. Pasta dough should…

…the first addition of the dry mixture stirred into the creamed mixture. Add about half the amount of the…

…structure, although Dough #1 is a close second. This isn't too surprising, since the difference in…

…Mixing Whisk together the dry ingredients, then add the water, mixing thoroughly. Kneading Knead the…

…sticks with Hot Popper Dip? We can absolutely do that. Add 2 teaspoons each cumin powder and chili powder to the…

…eggnog Pour the liquid mixture into the dry ingredients. Stir until everything is moistened and holds…

…dough comes together enough that it looks like the dough hook would work. If you're using a bread…

…yet it's dry enough to cut cleanly. Pasta dough that'll be rolled out needs to be softer. It…

…that most of the dry ingredients are kissed by the liquid, if not totally moistened. Dump the shaggy