how do i get good at making dough? whenever i try i end up with

That guy is a neurosurgeon believe it or not.

Weigh all ingredients, including liquids.

>>8987081
how much should they be?

>my dough is too mushy and soft and needs more flour
>how do I fix it
Add less water or more flour, easy. Add it a quarter cup at a time, mixing as you add so you get a feel for how stiff the dough will be.

>>8987100
i'll try that, thanks. i'll try 3/4th cup water instead of a whole cup

>>8987038
You may not be kneading enough for the dough to hold shape, too. Google "troubleshooting XYZ dough"

digital scale + bread machine

Dump ingredients into pan, set it to dough setting, let it knead for 30 minutes and you're golden. perfect dough every time.

File: dough 3.png (12KB, 635x104px) Image search: [Google]

12KB, 635x104px

>>8987118

>>8987068
He's a pretty big guy

>>8987068
I want to believe. When that aired I pretended I was watching a boring sci-fi TV show and how that guy needed some random alien prosthetics glued on his head.

I used to be so good at making bread but I moved to a place with no oven for a year and compleatly lost my touch.

Now all my bread is dense and flavourless

>>8987038
i think this image is a really really funny image. thank you for posting it

>>8987293
4u

>>8987093
1 cup flour weighs 4.25 oz
2 c = 8.5 oz
always go buy weight with flour
go buy an electric scale, the low end ones are still highly accurate and pretty cheap

>>8987081
>>8987093
you don't need to weigh liquids
water and oil based liquids can't compress so a simple measuring cup is accurate enough

>>8987038
Try kneading it longer. You need to form the gluten strands which pull the dough together. Think of it like throwing around a bunch of cables: initially they'll be loose and separate, but after a while they'll form a single mass.