Author Question: What is the technique used after dough ferments expel and redistribute gas pockets called? What ... (Read 53 times)

shofmannx20

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What is the technique used after dough ferments expel and redistribute gas pockets called?
 
  What will be an ideal response?

Question 2

What is the thick, twisted strand of egg white that anchors the yolk in place?
 
  What will be an ideal response?



lorealeza77

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Answer to Question 1

punching down

Answer to Question 2

chalazae chords



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shofmannx20

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Both answers were spot on, thank you once again




 

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