- Oct 3, 2020
- Reaction score
that is indeed helpful. i'm getting rather frustrated because of the 'simple' things i can no longer do (until they actually diagnose whatever it is. i hope they get to the bottom of it certainly).Plus one for your AYB reference. Sorry to hear about your hands, I've had a lot of success with no-knead recipes if that's any help? I pretty much roughly mix my dough so that it's 90% combined then leave it overnight, give it another stir the next day to incorporate any left over dry bits then let it mature in the fridge for a one or two more days (or until I have to knock it back to stop it escaping the tupperware!). It's pretty forgiving and I've left it for up to a week and it's still been usable, but after that the gluten tends to weaken and the dough falls apart if you stretch it too thin.
i will be giving that a go hopefully this week as i'm at least still able to stir and dollop.