tag:blogger.com,1999:blog-7565734316555677541.post3732491269394732265..comments2023-09-20T11:00:37.211-05:00Comments on The Phytophactor: Bread - most disappointing thing in ItalyThe Phytophactorhttp://www.blogger.com/profile/11064894836161407416noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7565734316555677541.post-74884093062178285122014-08-18T14:24:38.618-05:002014-08-18T14:24:38.618-05:00Assuming the pizza dough was kneaded for the usual...Assuming the pizza dough was kneaded for the usual time it may have been too soft because the wheat used in the mix was too low in gluten like cake flour.Dianenoreply@blogger.comtag:blogger.com,1999:blog-7565734316555677541.post-84075953733470188952014-08-17T03:29:59.976-05:002014-08-17T03:29:59.976-05:00> because all the butter is also unsalted
In E...> because all the butter is also unsalted<br /><br />In England, we have a rather sophisticated device we call a "salt cellar" which can be used to sprinkle salt on unsalted objects :-)William M. Connolleyhttps://www.blogger.com/profile/05836299130680534926noreply@blogger.com