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A modern technique used to develop a dough with little kneading. It consists of mixing all the flour and water in a dough until it becomes homogeneous and then letting it rest for a period ranging ...
Domain: Baked goods; Categoría: Bread
Refers to the quality of being acid and/or sourness or tartness. It is one of the main properties used to characterize a loaf of bread and influences the taste and keeping quality of the loaf. Breads ...
Domain: Baked goods; Categoría: Bread
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