The reason behind Doughy Dough Do. I tend to forget or misplace my recipes, especially because I like to try different variations and discover new food around the world or because I left many of my bake book behind when moving countries.
Why dough? I have a fascination for the alchemy of baking and how using the same basic ingredients you can get great results, or end up with something inedible depending on different conditions (the proportions, the temperature, the quality of ingredients, etc.).
The rules. To have some focus and force myself to experiment more, all the recipes in this blog will be based on recipes that are based on the concept of dough but without any variations limit. This means I will be publishing recipes for baking goods like bread, cupcakes and bake trays, pastry, pâtisserie, pies and tarts… but I will also prepare some fresh pasta, mochi or any other dish that can fit into the following definition:
- A mixture that consists essentially of flour or meal and a liquid (such as milk or water) and is stiff enough to knead or toll
- Something resembling dough specially in consistency