Why is Japanese bread so delicate and fluffy and it has the mochi-like texture? The answer is because of the “ Bringing the temperature with the flour and liquid to 65°C (149°File) pre-gelatinizes the flour’s starches, which makes them additional capable to retain liquid — Therefore maximizing the resulting bread's https://byd-atto-3-review04815.slypage.com/28694407/not-known-factual-statements-about-japanese-bread-course