Quite a few breads are produced from a "straight dough", which implies that each of the elements are merged in one phase, plus the dough is baked after the growing time;[48] others are created from a "pre-ferment" during which the leavening agent is coupled with many of the flour and https://mariofiihf.ssnblog.com/31286833/the-smart-trick-of-food-that-no-one-is-discussing