If you can't get in to Flour and Water, which you can't unless you're addicted to OpenTable or can wait outside the restaurant for two hours, then you might wonder how they do it. Which just might send you (or Baleen) to the depths of the internet looking for the best homemade dough. You'd be lucky to find this, from a man who started his career as a minister.
If you follow Pastor Reinhart's recipe, you'll learn what any Artic explorer knows, don't expose your skin. In the warmth of your kitchen it's, cover every inch of your hands in flour. If you don't, your hands will look like a potter's, covered with sticky bits of the turned over dough as you roll it into individual mounds.
I mean it. Dip them in the pile of white stuff like you're LeBron just before tipoff. If you do, then all that good stuff, the flour and water and yeast and the olive oil will make it where it should, and not where it shouldn't, which is the space between your fingers or underneath your ring.
If you follow Pastor Reinhart's recipe, you'll learn what any Artic explorer knows, don't expose your skin. In the warmth of your kitchen it's, cover every inch of your hands in flour. If you don't, your hands will look like a potter's, covered with sticky bits of the turned over dough as you roll it into individual mounds.
I mean it. Dip them in the pile of white stuff like you're LeBron just before tipoff. If you do, then all that good stuff, the flour and water and yeast and the olive oil will make it where it should, and not where it shouldn't, which is the space between your fingers or underneath your ring.
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