The Formality Of Baking

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Title: The Formality Of Baking

Essay Details:

Subject: Book Reports

Author: Julie C

Date: October 3, 2013

Level: University

Grade: A

Length: 5 / 1273

Essay text:

The salt is added last because it inhibits the growth of the yeast. All of the ingredients are mixed in a mixing bowl"(Gisslen, p68, ch4). The straight dough method is a starter point to making dough. There are many varieties to dough that require different attention. Lean dough requires a lesser amount of fat and sugar and therefore it is the leanest of all bread products. The types of breads that have fewer amounts of fat and sugar are French, Italian, Kaiser rolls, and pizza bread"(Gisslen, p66, ch4). There are dough's with a higher fat content which provide a taster result. The short dough has a very high fat content...

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