Years of cooking have taught me that the harder a flour is, the 'thirstier' it is. In other words, harder flours tend to have a greater capacity to absorb water than their softer counterparts.— Samin Nosrat
Years of cooking have taught me that the harder a flour is, the 'thirstier' it is. In other words, harder flours tend to have a greater capacity to absorb water than their softer counterparts.
