A straight dough is a term generally reserved for breadmaking, referring to a dough which has been made without the use of pre-ferments, ferments, pate fermentees, poolishes, starter doughs ets... I.e at the beginning of the recipe, the entire quantity of flour is mixed together and left to rise, rather than a small part of it being fermented first.
It is where all the ingredients are added at the beginning, as opposed to making a 'sponge' then adding other ingredients later.
If the question refers to pie crust, the most common mixing method is "cutting in." This method allows bits of solid shortening to be reduced in size and coated with flour without actually blending the ingredients. The goal is to produce a pastry crust that flakes when broken.
A sponge dough is used to develop the flavor of the dough as it is left to rise over a certain time period specified in the recipe; this can be overnight or for several days. Sponges can be used for sourdoughs and ciabatta breads.
The straight dough process, the sponge method, and continuous production are how most America bread is made
Kneading
The straight dough process is a method of bread making where all the ingredients (flour, yeast, water, salt, etc.) are mixed together at the same time, and then the dough is left to rise once before shaping and baking. It is a simpler and quicker method compared to other bread-making processes, such as the sponge and dough method.
Ok the differences are that for straight you mix all the ingredients at one time and you have one fermentation period but sponge dough has two stages were u combine ingredients and two fermenting periods. Hope that helps. •*SJS55*•
An egg dough. This is a good starting point for making a pasta dough.
You get dough by mixing flour and water. Look at the cooking information in Runescape for more information.
You can also use a dough hook on a mixing bowl, or a bread machine.
Only occurs is something goes wrong while your dough is mixing usually occurs from over mixing.
That's impossible. Dough is made by mixing flour with other ingredients. There's no way to change it back.
Beating dough interpolates more air into the mixture; mixing just combines the ingredients.