Why is gluten so weak in my dough?
- Thread starter Crystal27
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I would recommend you try a different recipe. i’ve recommended this recipe to bakerd who have had trouble. it’s pretty reliable.
Use a wide shallow pan like a wok if you don't have a fryer.
I would strongly recommend a scale for all baking and cooking.
Volume measurement is unreliable. Volume is the measure of how much space something takes up. It has nothing to do with baking and cooking.
www.christinascucina.com
Use a wide shallow pan like a wok if you don't have a fryer.
I would strongly recommend a scale for all baking and cooking.
Volume measurement is unreliable. Volume is the measure of how much space something takes up. It has nothing to do with baking and cooking.
Perfect Yeast Doughnuts every single time!
Soft, fluffy doughnuts are so easy to make with this step by step recipe! Just read all the rave reviews!
www.christinascucina.com
If your dough's gluten seems weak, it might be due to using low-protein flour, not kneading enough, incorrect water levels, or not letting the dough rest properly. Ensure you're using bread flour, knead the dough well, adjust the hydration, and give it enough time to rise. Also, check if your yeast is fresh and active, and avoid adding too much sugar or fat that can interfere with gluten development.