กรุณาเข้าสู่ระบบหรือสมัครสมาชิกเพื่อดำเนินการต่อ Incorporating diastatic malt—an enzyme that helps change starches into sugar—to the dough ensures browning, even following a lengthy fermentation. Dialing down the yeast and slowing down the evidence encourages the creation of much more of your aromatic side-products and solutions of dough fermentation—acids, alcohols, esters, as well a... https://beckettzdeba.ziblogs.com/29004012/everything-about-baguette