The temperature of water used in a dough should always be within 5 degrees of room temperature.
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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
Q11: The "yeasty" flavor some people associate with
Q12: When sugar levels reach 10 percent, as
Q14: More than eighteen thousand years ago, in
Q15: The _of the wheat kernel has a
Q16: Durum wheat is grown primarily for use
Q17: Yeast cannot directly ferment starch and requires
Q18: Softer doughs ferment _than dry doughs.
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