March 21, 2014 - 12:43pm
Need help salvaging WW bread dough
Laurel's Kitchen (I think--it's a photocopy) Buttermilk bread using 5.5 c ww flour. I don't know if I measured wrong or what but I can't get it to form loaves--too stiff. Rolling into a log just leaves me with layers that won't combine. Any way to save this dough or do I have to dump it?