SC - Removes or courses? An issue of interest...

[Decker, Terry D.]

I think by rough dough, they are talking about a dough made from coarse meal
of probably no more than one bolting.  If this is the case, then the pastry
was probably not meant to be eaten.

Bear

> I choose to use the non fat dough as it did not call for any fat.  I 
> recognized that it would probably need it to be edible.  
> 
> When a recipe asks for a rough dough, just what do they mean.  I realize
> that 
> sometimes, periodwise, the crust was not meant to be eaten and sometimes
> it 
> was.
> If its not stated either way, can one use any period dough recipe and be 
> correct.  I.e., if as a cook, I realize to be edible I use recipe A for
> the 
> dough and B for the filling, but use Recipe C for the Dough in some other 
> case.
> 
> Frederich
> 
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