What adjustments are needed when adding additional dry ingredients?
Hi, I asked this question on another site. Sorry if you've seen it elsewhere.
When baking any kind of bread, if you start adding additional dry ingredients not called for in the original recipe, such as easy-roll dough enhancer, pizza flavoring, cake enhancer, and so on, do you need to add more liquid, or do you remove the equivalent amount of flour? Sometime you may add up to a 1/4 cup of additional dry ingredients. I would assume that you would also need to add more liquid. What is the correct way to approach this? Thanks in advance.