I consider myself a decent baker, but I try not to venture far from the recipe because baking can be a fine art and I'm not accomplished enough to experiment. After letting the dough rest the first time for 24 hours, it came out of the bowl as a gooey, glop. The consistency was so wet, I couldn't fold or stretch or tuck. I refused to give up so soon. I added enough flour to get it to a manageable consistency and continued with the process, but the end result was spongey, not what I was hoping for.
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I consider myself a decent baker, but I try not to venture far from the recipe because baking...