In the modified straight dough method, the first step in mixing is to combine the yeast with part of the flour, water, and sugar.
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Q15: Which mix technique is followed by the
Q16: Which mix technique results in the least
Q17: On a standard planetary mixer, which mixing
Q18: Ideal dough temperature for most standard straight
Q19: If you want to scale dough for
Q21: If active dry yeast is used, it
Q22: Made-up loaves and rolls to be retarded
Q23: Instant dry yeast is usually mixed directly
Q24: Long fermentation is necessary to develop a
Q25: The mix technique with the least amount
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