I don’t know why or how, but I’ve finally FINALLY have the basis for a universal dough recipe I had made over 28 years ago. Wooot! I used it for so many things back then. With my current knowledge, I think I can even add noodles to it. (This time I used my swiss dough hook for the initial mixing. So that might have helped).
Now comes the fun part. I have to make this two more times to ensure the proportions are correct, then I have to start adding more water, less water, while making different breads.
Man, I have been trying to get this rewritten for a looooong time.
Issue: I can’t remember the water ratios for whole wheat verses all purpose (And had told myself not to try whole wheat for the first attempt, yeesh).
Anyway, first attempt was to cut the water down by 1/4 cup, so only 1/2 cup of liquid (1 egg and the rest water). I wound up having to add another 1/4 cup or more of water to finish the dough. (Right is what the 1/2 cup made, and the left is what the additional water made).
I am still confused as to why this is so difficult. The skills and knowledge are still there, but it’s like it’s all jumbled and mixed up. Oof! Whatever. I’ll figure it out.
