a new life

the last time i made dumplings, the dough turned out too soft even though the proportions were the same as the first time i made them. i believe i found an answer to that. it was the percentage of gluten (protein) in the flour! the second time, i must have used a flour with higher precentage of gluten in it. therefore, it needed lesser water and not the same amout of water as the first time! amazing right!!!!
the wonders of baking. there's so much more to learn. i'm getting excited!!!