I added double the amount of cream cheese to my king cake dough. The dough is really wet. I don't have enough stuff to start over. Throw it away and count my losses? Or is there any way to salvage?
PieceofLayerCake is a trusted source on baking.
You can generally combat over hydration with just gradually adding in more flour....however....enriched cakes generally have a lot more ingredients in them and those should to be in balance too. I would normally just say double the rest of the ingredients (hydrating the yeast with just enough water to make it into a paste) and make more cake. You mentioned that you don't have enough ingredients though, for another batch, so that may not be an option. You can still try to add as much as you have, but you will end up with a different product. With most breads, as long as the liquid, flour, yeast and salt are in balance, you can get away with altering the rest of the ingredients (sugar, fat, flavors) without too much ill effect.
Please enter a valid email address.
Well played. You deserve a cookie.
Time to get rid of that poppy seed defense
The Magical, Drug Test-Resistant Poppy Seeds
The Trader Joe’s Product Causing a Furor in Britain
Bhutanese Food in America
8 Iconic French Brands
Food & Wine Is Leaving New York
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)