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Bread

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Acetic acid Alcohol Baker Bakery Bread CO2 Dough Dough mixing Fermentation Flour Hand kneading High protein Kneading Lactic acid Mixing Natural yeast Oxygen Pasta madre Sour Dough Water Yeast Organic

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Pasta madre

Bakers used to keep some of the dough as a starter for next day bread. That dough contained the ferment that promote the rise of the next bread.

Panificio Mincuzzi

An Italian bakery in the heart of Guangzhou. Strange as it might sound in 2011 with Cathy Lai I opened and run for nearly two years a traditional Italian Bakery...
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