Morgan at King Arthur

March 18, 2021 at 10:36am

Hi there, Sarah! This will be a bit of an experiment but we think adding flour to compensate for the additional liquid will be the way to go in order to keep the texture as close to the original as possible. Best of luck and happy baking! 

Your email address will not be published.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.