[Sca-cooks] Is this a pastry dough?

[Druighad at aol.com]

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[ Picked text/plain from multipart/alternative ]
In a message dated 3/6/02 4:59:53 PM Eastern Standard Time,
vox8 at mindspring.com writes:


> So, you take your flour and knead it with what?? I spent a good chunk of
> time looking through the rest of the cookbook and could not find a generic
> recepit for dough. Of course it could be there and my brain just got tired.
> Can anyone shed some light upon this?

Looks like the basic lean dough. Water and flour kneaded until the gluten is
worked. You should be able to stretch a piece of dough very thin, almost
translucent When you can do that, let the dough relax and work from there.
you could also try a vinegar, depending on what you are going to be using the
crust for.

Finn