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What characteristics of modern wheat flour makes its possible to produce an elastic yeast -fermented dough?
Gluten in wheat flour - ancient or modern - makes it possible to make an elastic yeast-fermented dough.
What is the odor you smell from dough fermenting?
The smell you get from fermented dough is from the Yeast reacting with the fermentable sugars and causing carbon dioxide to be given off. The smell can vary, getting stronger the longer the dough is allowed to rise.
Can you get sick from Amish starter dough?
Yes, it is possible to get sick from Amish starter dough if it is not handled properly. Since it is a fermented product, it can harbor harmful bacteria if contaminated or left at unsafe temperatures. Always ensure that the starter dough is stored correctly and used within the recommended timeframe. Additionally, practice good hygiene and food safety measures when preparing and using the dough to minimize any health risks.
The uses and indications of electroencephalogram?
indications of electroencephalopathy?
What are the indications for Avonex?
What are the the indications for the Avonex Drug.
Benefit of water in fermented food?
benefit of water in fermented food
What style of beer is bottom fermented?
Lager beers are bottom fermented.
What are the indications for Requa Activated Charcoal?
What are the indications for activated charcoal? Will it work on a liquid?.
Indications and contra indications in the use of mannitol in head injury?
interacrainial haemorrhage
What is a deal dough?
A dough that deals dough
How is wine and vinegar related?
They are both fermented. Wine is just fermented fruit while vinegar can be just about anything fermented with a few added chemicals.
What is the straight dough mixing method and examples of it?
A straight dough is a term generally reserved for breadmaking, referring to a dough which has been made without the use of pre-ferments, ferments, pate fermentees, poolishes, starter doughs ets... I.e at the beginning of the recipe, the entire quantity of flour is mixed together and left to rise, rather than a small part of it being fermented first.
