KITCHEN PRACTICE 3 — Deliberately Wrong Dough, Both Directions
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TASK
Make one intentionally too-dry batch and one intentionally too-wet
batch of dango dough, well off the earlobe test in each direction, and
boil a couple of pieces from each. Note exactly how each one fails.

WALKTHROUGH

Step 1 — Make a too-dry batch.
Add noticeably less water than the earlobe test calls for - a dough
that feels stiff and slightly crumbly, more like firm clay than an
earlobe.

Step 2 — Make a too-wet batch.
Add noticeably more water than needed - a dough that feels sticky and
barely holds its shape when rolled into a ball.

Step 3 — Boil a couple of pieces from each.
Use the same boiling method as Kitchen Practice 1 - drop in, wait for
floating, boil a bit longer, then cool in cold water.

Step 4 — Examine each batch closely.
  - The too-dry batch is likely to crack or fall apart in the water,
    or come out with a rough, uneven, possibly gritty texture.
  - The too-wet batch may fall apart into the water entirely, losing
    its shape, or come out too soft and mushy to hold together as a
    distinct piece.

Step 5 — Taste what survives.
Even the pieces that do hold together should taste noticeably
different from the correctly-textured batch in Kitchen Practice 1 -
either tougher and less pleasant, or too soft with no real chew at
all.

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WHY THIS MATTERS
Seeing both failure modes clearly, rather than just being told "aim
for earlobe softness," builds real, practical judgment - the next time
a batch of dough feels slightly off, you'll recognise which direction
it's off in and know which way to correct it.