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!


Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!

Comments:

Comments are closed