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user-inactivated  ·  2509 days ago  ·  link  ·    ·  parent  ·  post: 1st Weekly Bakers' Thread

I often do this with stiff, lower hydration doughs. Pizza, for example. I usually just start tossing shit into the mixer until it looks 'right'.

But, the more I try and wing the wetter stuff, the more frustrated I eventually wind up being.