Hello. New person here. I hope someone can help me salvage some
calzone dough. I accidentally put in too much water (about twice as
much as called for in the recipe). I'm working on a second batch of
dough, but I'd like to salvage the first one. (I hate to waste 4 cups
of flour.) Can I simply add more flour, salt, yeast, and olive oil,
in the correct proportions, to make up for the extra water? Does it
matter that it had been mixing for about 8 minutes (and is now sitting
in my refrigerator)? Finally, assuming it can be salvaged, do I need
to use it right away, or can it be stored (refrigerator? freezer?),
since I don't relish making 3 batches of calzones tonight.
Thanks in advance for any help.
- posted 15 years ago