Hi Everyone,

Last week, in this 2-part series looking at the required water content for creating dough, I explained that there was no definitive answer as to how much water is needed to make dough. It all depends on several factors, such the type of water, the temperature of the water, the type of liquid being used, the altitude of your location, other ingredients in the mixture and how the ingredients were measured, to name a few.

In concluding the series, I’m suggesting some ways to go about creating the dough and discussing the importance of kneading the dough for the time prescribed in recipes and the why it is necessary to let the dough rest and relax.

In my first column for this year, “Feel-Up Your Food”, I remarked how Dave Martins and I have been having exchanges about this whole issue of creating dough, kneading and knowing when it…..