The "yeasty" flavor some people associate with freshly baked bread is the aroma of spoilage.
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Q6: Pumpernickel flour is
A) white rye.
B) rye meal.
C)
Q7: There are sixteen classes of wheat cultivated,
Q8: Winter-wheat flour is recommended for hearth breads
Q9: The higher the protein level in flour,
Q10: Prior to the 1700s, salt was rarely
Q12: When sugar levels reach 10 percent, as
Q13: The temperature of water used in a
Q14: More than eighteen thousand years ago, in
Q15: The _of the wheat kernel has a
Q16: Durum wheat is grown primarily for use
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