Liquids

Liquid is necessary for dissolving the water-soluble proteins, glutenin and gliadin, in the flour. Water is most often the liquid of choice, but milk, cream, fruit juices, or alcoholic beverages can also be used. The common ratio of liquid to flour in yeast-leavened doughs is one part liquid to three parts flour; however, this can vary widely, depending upon the specific type of dough being made and the desired end result.