What to do when too much liquid added to flour mixture?
I seem to have a bad habit of mis-calculating ingredients, particularly the liquid ones. Can I just boil off excess water that I've added to a flour mixture (in this case a pizza dough)? Any other tricks, other than adding more flour (= huge amount of dough)?
Best Answer
If everything is already combined, you can't really boil off the liquid without also cooking the flour, killing the yeast, and ruining your dough. If you don't want the large amount of dough you would have from just adding flour to what you have, your best bet is to just throw away a portion of what you've made, add flour to the remainder, and proceed. In the future, try adding 75% of the water, then adding the rest as needed. Sometimes this is the only way to account for additional moisture your flour may have absorbed in humid environments.
In the case of pizza dough though, if you have too much, if you portion it, lightly oil the portions, and freeze them individually, they should keep fairly well.
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What to do when you add too much water to flour?
If your dough mixture has too much water in it, simply add extra flour to the dough, spoon by spoon to prevent a dry dough. Separating the dough into two more manageable portions could help when adding the correct amount of flour to reduce the moisture.How do you fix over floured dough?
The best way to fix dough that has too much flour and is too dry is to simply add more liquid or fat to the mixture and knead. Adding water, milk, eggs, or fat to the dough is important to rehydrate and activate the yeast and is responsible for the consistency of the dough.What happens when liquid is added to flour?
Once they've been exposed to liquid and dampened, starch granules are primed to swell more as additional liquid is added. As the proportion of liquid increases, the starch granules continue to absorb more liquid and swell in a process called "gelatinizing." This mixture becomes a sauce (or thickened liquid).What Are the Side Effects of Adding Too Much Baking Powder? : Desserts \u0026 Baking Tips
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Answer 2
How much extra water are you adding? If it's so much that simply adding a bit of extra flour won't do, I'd probably first looking at why you're measuring wrong. I don't imagine boiling it is a good idea. You don't want to boil your dough.
I would suggest whenever you are dealing with flour, to do it by weight. Google out a similar recipe that gives you weights instead of (or in addition to volume). Measuring flour by volume is notorious affected by humidity, how long the flour has been sitting in it's container, and numerous other things.
If you don't have or don't want to use a scale, you can follow the process found on King Arthur's site (and numerous other places) for accurately measuring flour. The short version is that it tells you to "fluff up" your flour first. If you fluff up the flour and then measure out the cup (scraping a straight line across the top of the measuring cup with a chopstick or something), it is almost always sufficient for my purposes.
Answer 3
add 1 to 4 tbsp (more liquid, more flax) flax (or chia) seed powder, stir well and wait for 10 mins .. flax will absorb the excess liquid.
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