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Author Question: What issues does the baker face when making brioche or other enriched sweet yeast doughs in a hot ... (Read 3037 times)

Brittanyd9008

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on: Mar 12, 2019

What issues does the baker face when making brioche or other enriched sweet yeast doughs in a hot and humid climate? Discuss techniques that the baker can employ under such working conditions.

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Marked as best answer by Brittanyd9008 on Mar 12, 2019

amandalm

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Reply #1 on: Mar 12, 2019
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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Brittanyd9008

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Reply #2 on: Mar 12, 2019
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amandalm

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Reply #3 on: Mar 12, 2019
Welcome :)


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