Mine probably isn’t that secret these days, but almost every sauce I add nutritional yeast to. Curry, chilli, bolognese, it just makes them all better.
Mine probably isn’t that secret these days, but almost every sauce I add nutritional yeast to. Curry, chilli, bolognese, it just makes them all better.
This pretty much nails it, especially the bit about gluten development. You’d really have to work this dough to make it springy (which isn’t what I’m after in mine). They’re more moist than your typical dough. And a lot of dough recipes don’t call for vanilla, which is a good addition imo.