of course _something_ has evolved or if you could well be having the same results. it could take a tiny sleuthing to work it out. I’d begin by separating a batch by 50 percent, then including a bit more dampness to at least one half and check the difference. simply take types of notice away from exactly how ‘stiff’ brand new money is really so your can also be imitate the outcomes.
something which also would have generated an improvement in addition to volume regarding flour is it: cookie money should be cold in advance of baking. chilling the latest money allows two things: the brand new flour hydrates and soaks up the newest liquid much more completely and weight, specifically butter, re-solidifies and you can takes one little bit expanded so you’re able to liquify in the range. Continue reading