THE BASIC PRINCIPLES OF RANDY MANDIES

The crustier and chewier the bread, the fewer fat while in the dough. This is referred to as a lean dough. The softer and richer the bread, the more Excess fat inside the dough. This is recognized as a prosperous dough.If the dough would seem as well wet to some extent where kneading (upcoming stage) can be unachievable, conquer in more flour one T