Hi Everyone,
We’ve all been there – trying to make dough for breads, roti(s) or bakes and being frustrated by not knowing exactly how much water to use, or, following the suggested amount of water stipulated in a recipe only to end up with an overly sticky mass or with loose dry bits of something far removed from dough. The ambiguity of water to flour ratio for dough is one of the main reasons that people shy away from making their own breads and other items that require dough to be created.
While in many ways, baking is an exact science, certain processes that lead to creating a baked good can be elusive. Creating dough is one of them. Often one has to rely on experience and the sense of touch,
