一个黑面团,放了一周多,取出来打算继续室温发酵10小时做PIZZA,现在看发酵情况还是非常棒
想来是酵母菌会对面团起到一个防腐的作用吧
一个黑面团,放了一周多,取出来打算继续室温发酵10小时做PIZZA,现在看发酵情况还是非常棒
想来是酵母菌会对面团起到一个防腐的作用吧
WENXUECITY.COM does not represent or guarantee the truthfulness, accuracy, or reliability of any of communications posted by other users.
Copyright ©1998-2025 wenxuecity.com All rights reserved. Privacy Statement & Terms of Use & User Privacy Protection Policy