November 11, 2011 - 1:03pm
liquid temp and dough
i was just curious how the temperature of liquid effects the formation of dough.
i just noticed that if i heated up my liquid then added it to my flour, it would create a much more sticker, softer dough compared to if i used the same exact amount of liquid, but cold and straight from the refrigerator.
should this be happening or am i doing something wrong?