What Causes Spotting On Sourdough Bread After Retarding

What Causes Spotting On Sourdough Bread After Retarding

What Causes Spotting On Sourdough Bread After Retarding? During the retardation ( slow fermentation / delayed proofing)  of the dough in the cooler, retarder or refrigerator the bacteria in the dough releases acidic and lactic acids which in return influence the crust color, flavor and 

What are the basic ingredients to make a cake

What are the basic ingredients to make a cake

The basic ingredients used to make a cake are Flour Sugar Water Eggs Shortening/Butter/Oil/Margarine Additives Baking Power/ Baking Soda/ Cream of Tartar      

How Much Caustic Soda Usage For Pretzel Dough

How Much Caustic Soda Usage For Pretzel Dough

How Much Caustic Soda Usage For Pretzel Dough? This depends on how dark you want your pretzels to turn out. Typical usage is about 5% on water volume.