Twixt water and oil

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November 17, 2016 19:29

As we know, water and oil are diametric opposites; it is thus not surprising that the effect of oil in the dough is opposite to that of water.

4 minute read.



Olive oil

Olive oil pouring into bowl of salad. (photo credit:ING IMAGE/ASAP)

The month of Heshvan is an interim period between the Festival of Water (Succot) and the Festival of Oil (Hanukka) and is therefore a perfect opportunity to discuss the role that water and oil (and everything in between) play in our baking.

The most common liquids used in baking are water, oil and eggs. Each interact differently in dough and contribute specific characteristics to the end product.

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