Cooking and Baking

Points in Dough

So, this is an odd topic. I'm working on a project for a class that involves tracking the progress of a particular point in space as dough is kneaded. (Long story.) I had initially thought to use sprinkles to represent those points, but I won't be able to find (and thus, track) a point if it's surrounded by several inches of dough. Does anyone have any ideas to make points more track-able? Should I use big sprinkles, like those found here? Maybe use a small amount of dough?

If I can, I'd like to do the same thing for croissants (assuming I can manage it with bread dough). Would adding sprinkles (large or small) destroy the croissant dough structure?

Any thoughts you have are welcome!

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