THE POSITION OF CAKE AND SOURDOUGH AT SCHOOL FOODS SYSTEMS: AN EXTENSIVE EXPLORATION



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The ratio of fermented starter to fresh new flour and drinking water is vital in the development and maintenance of the starter. This ratio is called the refreshment ratio.[42][forty three] Greater refreshment ratios are related to bigger microbial security while in the sourdough.3.) Discard “50 %” employing eyeball measurement. The quantity do

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