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Corn tortillas: Am I adding too much water to instant masa?
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Hi,
I recently learned about the smush test to see if my instant masa (Masienda brand) is properly hydrated. However, I am needing almost a 200% hydration level in order to not get cracks on the side when I make a little ball and press it.
The tortillas themselves are solid if not a hair thin. I get a puff, but I see most recipes and videos online calling for a more 1:1 flour to water ratio.
Thoughts?
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