Diane Perris

June 3, 2018 at 4:34pm

This is only one of hundreds of reasons why I love King Arthur so much and why I tell everyone to go to your site when it comes to all things baking. I've known that dough temperature is important (Ken Forkish from "Flour Water Salt Yeast" calls it an ingredient, along with time); but your blog spells it out in a way that makes us baking geeks swoon. Thank you!
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