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Author Question: Bread that has been allowed to ferment too long will most likely (Read 58 times)

dmcintosh

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Question 1

An important role for salt in the making of yeast bread is to
◦ provide bulk.
◦ incorporate air.
◦ tenderize gluten.
◦ aid in controlling yeast fermentation.

Question 2

Bread that has been allowed to ferment too long will most likely
◦ be very light and airy
◦ have a flat or sunken top
◦ have a dark brown crust
◦ be sweet and flavorful


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Marked as best answer by dmcintosh on Aug 1, 2020

Gabe

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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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dmcintosh

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Reply 2 on: Aug 1, 2020
Great answer, keep it coming :)


alexanderhamilton

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Reply 3 on: Yesterday
Gracias!

 

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