The amount of flour required for a bread dough will vary depending on humidity level and other factors.
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Q4: French bread stales quickly because it is
Q17: Injecting steam into an oven in which
Q18: Yeast converts carbohydrates into:
A)carbon dioxide
B)carbon dioxide and
Q19: Liquid added to a yeast dough made
Q20: Yeast changes sugar into carbon dioxide through
Q21: A 300 g measure of fresh yeast
Q24: Rich dough does not form crisp crusts.
Q25: A rich dough requires more kneading than
Q26: Instant dry yeast can be blended with
Q27: Brewer's yeast has the same leavening capabilities
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