When water is completely clear, drain off and squeeze the gluten ball to remove as much excess water as possible. For rye and corn fl our, no gluten ball will form. Instead, save a small amount of...

When water is completely clear, drain off and squeeze the gluten ball to remove as much excess water as possible. For rye and corn fl our, no gluten ball will form. Instead, save a small amount of partially washed dough. Be sure that these are clearly labeled as bits of partially washed dough and not as gluten balls.