Lesson learned: Whole-grain flour absorbs liquid extra little by little than all-function flour. Permitting the dough relaxation awhile (and absorb its liquid) right before kneading signifies it'll be significantly less sticky and much easier to knead. This articles has been created available for informational needs only. Learners are encouraged to https://collindgfca.xzblogs.com/68175675/the-2-minute-rule-for-learn-to-bake-from-scratch