Overmixing, sadly, really can't be fixed! Working the dough/batter is what develops gluten and gives it structure (think bread), and there's no way to un-develop it. If you're making pasta dough, for instance, you can let it rest after kneading so that it relaxes and becomes more pliable for rolling, but the gluten development has alread…
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Overmixing, sadly, really can't be fixed! Working the dough/batter is what develops gluten and gives it structure (think bread), and there's no way to un-develop it. If you're making pasta dough, for instance, you can let it rest after kneading so that it relaxes and becomes more pliable for rolling, but the gluten development has alread…
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