On Aug 13, 10:01*pm, sf > wrote:
> On Thu, 13 Aug 2009 21:06:32 -0700 (PDT), Manda Ruby
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> > wrote:
> >On Aug 13, 12:59*pm, Chemiker > wrote:
> >> On Thu, 13 Aug 2009 12:40:15 -0700 (PDT), Manda Ruby
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> >> > 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.
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> >> >Can it be fixed? Or should I make something else if something else can
> >> >be made.
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> >> 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.
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> >>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.
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> The way you explained it was confusing. *It sounded like you were
> talking about dry flour before you'd added anything to it. *
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> Now that you've given us some context, it sounds to me like your
> mixture was in the sponge stage. *What happened is not a bad thing.
> Maybe you made some sort of sourdough by chance, *I don't know. *I'd
> just go with it and see what happens. *Remix and add more flour. *It
> sounds like you inadvertently made the beginnings of a kick ass bread!

Really? Strange. I just out it back in the fridge and left it
alone.

I was thinking to bring it to room temp, add more flour, let it sit
and try to make roti.

I don't know how to make bread. I am sure I can find a reciope but
what would be the easiest recipe to follow for using this dough? And
can I just leave the dough in the fridge and deal with making bread
tomorrow unless I should add flour today and need to let it sit?

Also, I don't have any thing to put the bread in and bake it - I never
bought any bakign pan after I moved here from another state, leavign
behind lots of stuff - but I won't mind buying one. I won't mind
baking my bread on regular basis. In fact, I want to bake somehting
that's like the one from this Italian restaurant hmm..I forgot the
name.. I used to go there a lot when I was in Houston. It's one of the
mjaor chain store. Prices were not cheap either but I wouldn't eat
Italian food anywhere else except that resturant and one family
restaurant near where I lived.




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> Please report back with the results.

I will but first an easy bread recipe, even if it is sourdough bread?
remember that this is 100% whole wheat.

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