Water or some other liquid

In choosing to use water or some other liquid to make your dough you are only limited by your imagination. The only thing that I have noticed is that when I use pulp from my juicer I either have to reduce the amount of liquid or I make an extra large batch of dough. On occasion the dough fills the mixer bowl so full that I have to hold the lid on. Probably because I choose not to reduce the amount of fluid that I use. I have used sour skim milk, chicken broth or stock, the liquid remaining after boiling peeled potatoes, the liquid left after cooking macaroni or spaghetti and any other that I may have available. The amount is the only thing that should be fairly close. On occasion I have mixed whatever I have and made up the difference with plain old H2o.