Joe

November 3, 2021 at 1:35pm

You mention in this article that you kept the hydration the same between the two recipes, but in the actual recipe you use 1/3 milk rather than 1/2 milk like the original.

Was this done to make the dough stiffer and allow the chocolate to be held in place better. Should I always consider reducing the hydration when converting recipes? Thanks

Your email address will not be published.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.