Dough theory

[CharlieD]

What happens to dough if you add oil?

 

[cookiecrafter]

What kind of dough?

 

[CharlieD]

flour, water, egg, salt, oil. I made some deep fried crackers, my grandma used to make. They came out too soft. I think oil is a culprit.

 

[cookiecrafter]

flour, water, egg, salt, oil. I made some deep fried crackers, my grandma used to make. They came out too soft. I think oil is a culprit.

Looks like a great depression recipe. My first guess is going to be water. You said they were soft. Wouldn't you think oil would be lighter than water?

 

[GotGarlic]

Oil adds richness and tenderness to dough, so yes, it would make the result softer.

 

[CharlieD]

Thank you

 

[HeyItsSara]

Delicious! I love fat!!!

 

[CharlieD]

Did not work for what I was making.

 

[dcSaute]

"fats" make a dough softer - fats include butter, oil, eggs, light/heavy cream, etc.

examples....
"French Bread" - crispy crunchy, flour+water+yeast+salt - no fats or oils
"Brioche" - lots of egg & cream - soft, not crunchy