Herr Woland@lemmy.worldM to me_irl@lemmy.world · 3 months agome_irllemmy.worldimagemessage-square47fedilinkarrow-up159arrow-down17
arrow-up152arrow-down1imageme_irllemmy.worldHerr Woland@lemmy.worldM to me_irl@lemmy.world · 3 months agomessage-square47fedilink
minus-squaredeegeese@sopuli.xyzlinkfedilinkarrow-up1·3 months agoBread doughs are homogeneous unless they have inclusions. The crust is the exact same stuff, but extra maillard browning reactions. Certainly more tasty compounds, but I have a hard time believing they’re more nutritious.
Bread doughs are homogeneous unless they have inclusions.
The crust is the exact same stuff, but extra maillard browning reactions. Certainly more tasty compounds, but I have a hard time believing they’re more nutritious.