hey there can some1 help me out i am lookin to make a loaf of bread but not to sure what to make not a boring white bread
may be a rye or grain bread but not a sourdough
i here can oneone help me out if i add to much of L cystiene to my dough what faults will i get in the hole process
can someone help me out here if i was to make a loaf off bread and didnt add no ascorbic to the mixs can someone explaining why the ingredient or the proess has caused the fault
thanks
