12 March 2005

Photography : liquid measures

liquid measures
Originally uploaded by abstract2concrete.

Rarely used in the laminated pastry station [we scale liquids], we are more likely to use these liquid measures for bread formulations. We don't scale any liquids in the bread station ---we measure by volume. Probably becuase danish & puff dough formulas are very unflexable. If ingredients are mis-scaled the dough will be unworkable.

Bread dough formulas are more flexable - most need more water than called for.


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