High-extraction flours are generally darker in color than regular patent flours.
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Q12: The three phases of development of a
Q13: If you want to use a dough
Q14: Yeast fermentation takes place during which stages
Q15: The ideal temperature for fermenting most bread
Q16: French bread, hard rolls, white sandwich bread,
Q18: When the straight dough method is modified
Q19: Gluten development continues during fermentation.
Q20: Doughs with weak gluten, such as rye
Q21: Rich sweet doughs must be mixed longer
Q22: An overfermented dough is called an old
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