Detailed text transcripts for TV channel - DW - 20181016:12:45:00
Ingredients asked how well their digested. the scientists compared the properties of certain older crop varieties such as i'm corn wheat and spelt with martin weight around each one into flour and then used it to make bread but their analysis revealed that the type of flour was less important than the amount of time the dough was left to run. so we made up several samples of dough some of it we baked pretty quickly just like some bakeries do today but the rest we allow to rise for two to four hours before baking to give the time to work. the yeast gradually. breaks down the sugar molecules con...
Source: archive.org