> Fillup

Yeest off coarse

wrote:

Fuq off and choke on a cock, qunt.

Meen!! Know!!

wrote:

I am the only person who ever responds to you and I think you are a dishonest idiot.

Meen!! Fillup will like my bred

wrote:

I am the only person who ever responds to you and I think you are a dishonest idiot.

I used to, but I gave up. The person who is pretending to be peemus is never going to stop pretending to be peemus. they are committed.

Thot wee war frens

Its not the type of thing I usually make.

I need to buy some cornstarch, so I can cut my flour with cornstarch to reduce protein contend when I am making
things like tingmo.

Jurijknotpeemus wrote:

Why reedews proteen?

Protein -- gluten -- is chewiness. As you reduce protein, bread becomes tender.

So the lowest protein flour is used for crackers and cakes, things which must
not be chewy.


Each baking tradition has different protein requirements. Most home bakers don't
pay much attention and just use whatever flour they have. Especially as my new flour
is unmalted very high protein, I need a way to reduce.

Phillip_McCavity wrote:

There are other ways of using high gluten flour in a situation where you need less chew. One technique is to use vodka instead of water. The alcohol chemistry
keeps gluten from developing. You could also cut the flour with potato starch (this is how you make deep dish pizza crust).

What dose wodka bred tayste like?