Marietta

November 17, 2023 at 12:59pm

i use Lesaffre red yeast, and since it does not require proofing any more, what do i do with the liquid used to proof it? do i add it to the rest of the ingredients, or leave it out? the last time i added the liquid to the recipe, the dough became too sticky to handle, and i addd more flour, but then it made the product dry and harder than usual. Help! thank you

Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.