Why the dough turned out too liquid: reasons for failure and ways to fix it
Experienced bakers don't even need scales or measuring cups to make the perfect dough.
However, those cooks who have just set foot on this path will have to face a lot of failures. One of them is too liquid dough.
It would seem that the reason for such an unpleasant phenomenon lies on the surface and lies in an excess of water.
In this case, you can correct the mistake by adding flour one tablespoon at a time. After each portion, do not forget to knead the dough thoroughly.
However, when preparing the dough, consider not only the ratio of flour and water in the recipe, but also other, equally important parameters.
Well, wet flour can absorb less liquid, so keep this fact in mind when kneading the dough.
The result is also affected by the room temperature - the higher it is, the softer the mass is. This pattern is especially relevant when it comes to making puff pastry or shortcrust pastry.
So if it's hot in the kitchen and the dough is too runny, try putting it on the refrigerator shelf first. 30-40 minutes will be enough.
