Heavenly Demon Bakery - Chapter 34
Comments for chapter "Chapter 34"
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4 comments
3 years ago
Bro’s a fire bender
3 years ago
Fire
Unholy clan
3 years ago
HELL’S FIRAH!
We will be glad to hear your comment!
a) There are some recipes where you don’t want the gluten to develop much, but you always want gluten. I tried those recipes with gluten free flour, the result is never as good.
b) Gluten is a protein, it has nothing to do with diabetes. The starch, amylopectin, is what’s responsible for your blood sugar spiking after eating flour.
c) Flour with low gluten is “weak”, it’s actually good for cakes, patisserie and choux pastries, the really sweet stuff which is really really bad for diabetes. Strong flour, with a lot of gluten is what is necessary for noodles, bread.
d) How’d he “””ferment””” the dough? Qi time acceleration magic?