The Formality Of Baking

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Issue:

Book Reports

 

Written by:

Shane B

 

Date added:

September 6, 2011

 

Level:

University

 

Grade:

A

 

No of pages / words:

5 / 1273

 

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7237 times

 

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The salt is added last because it inhibits the growth of the yeast. All of the ingredients are mixed in a mixing bowl"(Gisslen, p68, ch4). The straight dough method is a starter point to making dough. There are many varieties to dough that require different attention. Lean dough requires a lesser amount of fat and sugar and therefore it is the leanest of all bread products...
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There are many varieties to dough that require different attention. Lean dough requires a lesser amount of fat and sugar and therefore it is the leanest of all bread products. The types of breads that have fewer amounts of fat and sugar are French, Italian, Kaiser rolls, and pizza bread"(Gisslen, p66, ch4)...
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