The long slow fermentation is the key to making a great tasting dough. Calculating the quantity of water, salt, and yeast as percentages of the flour makes it easy to scale up the recipe and make more ...
all-butter pie dough (using Erin McDowell’s Perfect Pie Crust recipe) to learn how evenly each dish could bake a more finicky, less consistent dough. To determine how each plate handled a ...