- Dec 27, 2014
- Reaction score
I've tried it dozens of time. Making nice, stretchy bread dough. I've adjusted everything I could, and I'm coming to the idea that I just don't have the skills for kneading. However, I can't stop trying! But when I cannot get it stretchy enough, developing the gluten and all, what can I possibly make with it? It makes HORRIBLE bread! I really don't want to eat it. I've made pizza a few times, since when it's stretched out as a thick dense crust, it's not as bad, but maybe someone here would have different ideas for me?