How cooking foods or refrigerating them affects browning of vegetables, growth of bacteria/fungus, and spoiling or decomposing of food. Alternately, speculate on how the apples in a HappyMeal don't turn brown fo
Explain why a solid sourdough influences the pH of the bread in which you add it and why a liquid sourdough doesn't influence the acidity remarkably. How cooking foods or refrigerating them affects browning of vegetables, growth of bacteria/fungus, and spoiling or decompos...
I promise that you won’t taste it in the cooked crust. Do not over-work your dough. Any kneading or rolling out more than the very minimum can make it tough and leathery. Don’t rush and skip the step of refrigerating the dough! If you have a food processor, use it. If not,...