tag:blogger.com,1999:blog-2610144926941569642.post1536552958164774867..comments2023-12-13T09:46:44.391+08:00Comments on All That Matters: Who Moved My Cheese... Bread?Reihttp://www.blogger.com/profile/03443124468469903577noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2610144926941569642.post-24391120404733599152008-03-16T10:09:00.000+08:002008-03-16T10:09:00.000+08:00WF, using the Sponge Dough method (中种)also allows ...WF, using the Sponge Dough method (中种)also allows the dough to absorb more water, thus giving the bread the soft texture. It will also yield a bigger dough than the Straight Dough method. Stays soft and keeps longer. I think it is more or less the same as the water roux method in this area, just that the starter is prepapred in different ways.Reihttps://www.blogger.com/profile/03443124468469903577noreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-7833057776635390522008-03-15T10:42:00.000+08:002008-03-15T10:42:00.000+08:00rei, it's good to have someone eat your bakes, rig...rei, it's good to have someone eat your bakes, right? Although that means we get to eat less, but also good, means no need to put on so much weight...hahaha... I've heard of the Sponge Dough method, but haven't try it yet. Does it work like the water-roux, as in make the bread softer? Nowadays I'm also obssessed with bread.KWFhttps://www.blogger.com/profile/03990908601723909315noreply@blogger.com