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    • Profile PhotoMark Floerke
      Keymaster
      @independant-consultant
      Post count: 223

      Ugo asks:

      Fat page: If using a small proportion, such as 2% (by flour weight), is there any practical difference between solid and liquid fats in baking a loaf of bread? Assuming, say, 63% hydration, 1.7% salt, 1.5% IDY. Thanks.

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