Lesson learned: Total-grain flour absorbs liquid extra slowly than all-intent flour. Letting the dough relaxation awhile (and take in its liquid) prior to kneading implies It will be much less sticky and easier to knead.

I truly favor oil-primarily based cakes, which I find lighter and fluffier. It’s well worth noting that mainly because plant-based mostly fats have diverse melting details than animal-based mostly kinds, baked products like cookies might spread out significantly less.

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You’ll also need a medium-to-big mixing bowl and anything to stir with: I like my spoon/spatula clone, but your Mother’s outdated wood spoon or any durable stirring implement are going to be high-quality.

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