glutathione dough temperature Understanding chart for sourdough? I tried the temperature chart
I tried the temperature chart method instead of doubling size for bulk fermentation. : r Sourdough Glutathione affects rheology and water distribution of wheat dough by changing gluten conformation and protein depolymerisation Guo 2021 International Journal of Food Science & Technology Wiley Online Library What is the correct rise percentage for sourdough dough? Is this chart accurate for rising sourdough in a warm kitchen?
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