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01-01-2013

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07-04-2013 6:29 PM

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  • Posted in thread: bread yeast on 01-01-2013 at 10:43 AM
    Interesting question, and one I have thought about. I expect ester production will be
    controlled with lower temperatures. Typically, bread is risen at an elevated temperature (~100
    F) and then proofed...

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