[Sca-cooks] Bread Puzzles

[David Friedman]

On 2/1/16 7:34 PM, Terry Decker wrote:
> Without a measure of the liquid in the dough, there is no way to use 
> this description as a recipe. 
The description includes the weight of the dough before you put it into 
the oven. Subtract the weight of the flour and leaven and salt and you 
have the weight of the water.

Your reading of raifrescir is interesting. It would explain why you seem 
to do this the day before you add the leaven to the flour.

-- 
David Friedman
www.daviddfriedman.com
http://daviddfriedman.blogspot.com/