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The Last Sourdough bread recipe you'll ever need / The Bread Code

SunnyGail
He also has a chart related to the hydration recommended in relation to the protein content of the flour, but unfortunately here in Canada where I live all the flours seem to invariably have 13.3% of protein..All-purpose, strong bread flour, whole wheat, Red Fife, Whole rye.. you name it.Really weird, especially as they CLEARLY all have different water-absorption properties!
So those charts might be more useful for people who have access to more specific flours in terms of their protein content, I guess
Benito
Also in Canada here, I think the nutrition information charts are unreliable because of rounding error. Almost all the flour says 4 g of protein per 30 g of flour, which gives the 13.3%. But when I’ve spoken to Anita’s Organic about their AP although the label says 4 G protein per 30 g of flour the protein is closer to 12% and not 13.3%. I wish the producers would be more specific and give actual percentage protein rather than roun ....

Hendrik Kleinw , Last Sourdough , Bread Code , ரொட்டி குறியீடு ,

Комментарии к материалу Порядок вступления в наследство, ответы на популярные вопросы про наследство | НГС

Комментарии к материалу Порядок вступления в наследство, ответы на популярные вопросы про наследство | НГС
news.ngs.ru - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from news.ngs.ru Daily Mail and Mail on Sunday newspapers.

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Retarded Proofing Schedule

louiscohen
Retarded Proofing Schedule
I tried a cold proofing for the first time; it was in the fridge about 14 hours after an overnight cold bulk fermentation. I did a poke test just before baking (cold) and it seemed way overproofed. I got almost no oven spring.
How do you handle this? Do you just have to cut back the yeast % even more so that the proofing slows down to match your schedule? I used .0.22% instant dry yeast in a 100% whole wheat loaf at 85% hydration. Bulk fermentation was overnight + half a day, and it looked pretty, good,about 1 1/2 the volume. .
Thanks ....

Bread Formulas , Bread Code , Bread Code Perfect Whole , Whole Wheat , Gluten Free , ரொட்டி சூத்திரங்கள் , ரொட்டி குறியீடு , ரொட்டி குறியீடு சரியானது முழு , முழு கோதுமை , பசையம் இலவசம் ,

ВЗГЛЯД / До такого либерализма мы еще не доросли :: Автор Максим Соколов

ВЗГЛЯД / До такого либерализма мы еще не доросли :: Автор Максим Соколов
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Detailed text transcripts for TV channel - MSNBC - 20180516:19:52:00

From their server. they thought it was handled back then. obviously mark zuckerberg would tell you he wishes he had done an audit and confirmed they actually deleted the data the way they said they were going to. wiley also talked about it not just being facebook, too. he named experian among them. the numbers that we re hearing are even bigger, right? well, the facebook numbers aren t going to be bigger if you include data from someone like an experian. these are third-party data aggregators, someone facebook used to work with up until a month ago to supplement their own targeted advertising business. so, there is a ton of your personal data. facebook is not the only one who has it, of course. there are many others that do. clearly cambridge analytica was not using one source, they were using a lot of it and pulling it together to make profiles from people i am sorry to cut this short but curt wagner, senior editor social media read code. we have breaking news. it s about, i s ....

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