| http://www.w3.org/ns/prov#value | - ods and techniques, such as bread and of course, chocolate. she then offers her own recipes that illustrate these scientific principles. i have only read 10 pages in the bread section and already my world's in a spin! for example, she suggests adding small part of the water in a bread recipe in the form of crushed ice! this is because a lower temperature creates stronger gluten bonds, resulting in l
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