The New York Times article of Feb. 24 on wet dough

If people have already discussed this article then by all means delete this thread. If it has not been discussed, people may wish to do so.

The actual article when I closely read it bespeaks a certain ambivalence re the process.

http://www.nytimes.com/2010/02/24/dining/24curious.html?scp=2&sq=harold%20mcgee&st=cse