On Aug 13, 11:06*pm, Manda Ruby > wrote:
> On Aug 13, 12:59*pm, Chemiker > wrote:
>
>
>
> > On Thu, 13 Aug 2009 12:40:15 -0700 (PDT), Manda Ruby
>
> > > wrote:
> > >Last night, I made a mistake of putting wheat flour in a mixing bowl
> > >(to amkedough) and then went about doing others things: cooking,
> > >eating, cleaning, etc.
>
> > >When I started making thedough. I realized that the air exposure had
> > >made the flour to seperate. *I proceeded and put in an air tight
> > >ocntainer and placed it in the fridge. Now, I tried to make roti and
> > >could tell that it'd not work well.
>
> > >Can it be fixed? Or should I make something else if something else can
> > >be made.
>
> > I do not understand "made the flour to separate". If liquid has been
> > added to the flour, the only thing that happens is that it forms a
> > hard dry skin.
>
> After liquid was added, when I kneded the dough, it didn't behave the
> way I have experienced before in making dough.
>
> >If you have NOT added liquid, then it is still dry
> > flour. Please explain.
>
> Since I was talkinf about dough, of course, I had added water, and was
> talking about the behavior after adding water and in fact, when I
> kneded the dough. *It's just weird. And I didn't add al watre at once.
> So, it's really weird.
>
>
>
> > Alex- Hide quoted text -
>
> - Show quoted text -- Hide quoted text -
>
> - Show quoted text -

You didn't say, "dough," which would mean you'd added liquid -- you
said "flour." That's what was confusing.

N.