On Fri, 30 Dec 2011 14:17:28 -0600, zxcvbob >
wrote:

> "So what" is a very good question. I assume having a lot of
> not-fully-hydrated flour on the surfaces would be a bad thing. Is it not?

In my experience, there never is... but there are breads that are
dusted with flour before baking, so why is unhydrated flour on the
surface supposed to be a bad thing?
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.