Jer's comments

"Hello Maangchi! I live in Singapore and after reading the comments of reducing the milk by 1 tsp, kneading it enough the 2nd time too before rising (I even used a bread maker to knead), proofing it according to the directions, I still ended up with a dough so wet that it looked like melted ice-cream. Help! What advice do you offer for those who live in humid countries?"
in Bread Rolls — May/20