Flour, Water, Salt, Yeast, Salt, Butter, Eggs, Milk and Flavoring

I came to a realization this week. All the things I make for now revolve around these 9 elements. Some mixture in some ratio with some time gives any kind of dough related food you can imagine. Yet even though it is so simple it is extremely hard to master. 

When you add what, How you add it, How you mix it, etc all determine the final product. A cookie dough is more dry, A bread dough is stretchy, A cake batter is watery and the description of the textures go on and on. 

Over a few posts, I plan to describe what I am learning by mixing dough and batter on a daily basis to demystify and understand what exactly is happening and hopefully why.