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New Baking is chemistry.
Getting the proportions, and temperature, right is very important. Weighing the ingredients usually works better than measuring cups, etc.

Lots of good tips in the link you posted. Thanks for the pointer.

New And voodoo
Unless you've got a hygrometer and a wet-bulb thermometer in your kitchen, and a table for converting ingredient measurements and cook time and temperature, you're getting lucky.

Although experience helps when rolling it out and you know if the dough feels too wet or too dry.

     finally learned to bake a loaf of bread that wasnt a brick without a breadmachine - (boxley) - (6)
         Baking is chemistry. - (Another Scott) - (1)
             And voodoo - (drook)
         Yeah, the Cuban bread is airy and low density. - (a6l6e6x) - (3)
             Sourdough you kind of need to always be making - (drook) - (2)
                 It is quite resilient - (scoenye) - (1)
                     Years of experience probably masking how difficult that actually is -NT - (drook)

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