Dough Quotes

“To make a full-blooded puff pastry, you need time, you need patience, and you need precision. It's all about the lamination: it's all about building up the layers of butter, dough, butter, dough; as the butter melts, it creates steam, and that brings up the layers of the two doughs apart from each other, and that's what gives it the rise.”

“To make a full-blooded puff pastry, you need time, you need patience, and you need precision. It's all about the lamination: it's all about building up the layers of butter, dough, butter, dough; as the butter melts, it creates steam, and that brings up the layers of the two doughs apart from each other, and that's what gives it the rise.”

“If you want to make dough, do a bun dance.”

“The Judgement is not a question, it's a sure answer, as to a clump of dough, that will yeast and rise, or go in the oven and burn to crust.”

“I love the caraway seeds in the classic rye bread, but I wonder if the rich dough might not also hold up to other flavors. I jot down some notes. Aniseed. Fennel seed. Orange zest. Golden raisins. Coarse salt? Maybe if Herman doesn't come down when I am working on the dough, I can use a small batch for a little experiment. I'm thinking rolls, not loaves. The kind of rolls you want to smear with cold sweet butter at dinner, or split and toast and spread with cream cheese for breakfast. Savory and sweet. Maybe semolina on the bottom instead of the coarser cornmeal we use for the regular rye loaves.”

“Toss me like a dough and watch me RISE!”

“I don't want to make sacrifices. I want to make dough.”

“My son's got the I.Q. Of a robot but I don't have the dough to send him to school.”

“Remember the bread you meet each day is still rising. Don't scare the dough.”

“Definition of the upper crust: A bunch of crumbs held together by dough.”

“Your tummy, soft aswarm dough. I knead and knead, thenbake it with a nap.”