SC - Pizza Wars - OOP
Diana L Skaggs/prsnl/busfin/Okstate
diana_l_skaggs/prsnl/busfin/okstate_at_okstate at okway.okstate.edu
Mon Jan 11 07:40:17 PST 1999
Letting the dough rest does allow more gluten formation, and
causes the bread cells to be more elastic. The more elastic
the dough, the less carbon dioxide escapes (by-product of yeast
growth), the more expandsion upon heating, with a resulting
lighter loaf or pizza base. I you want a more tender crust,
brush the loaf with melted butter (or other oil).
Leanna of Sparrowhaven
"Who will love a little Sparrow?"
Mooneschadowe, Ansteorra
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