Roxanne

September 4, 2018 at 6:23pm

I am trying this technique for a soft bread, and I made a slurry of bread flour and water in a 1:5 ratio by weight, using 10% of the recipe flour weight. My slurry is more like a thick pudding rather than a paste, no matter how long I keep heating it. Will it work to use like this, or is it better to adjust the ratio to get more of a paste?
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