A German twister

Boiled alkalin bread. The last bread of the bread book. First, there is no alkaline-sodium hydroxide, which is put on hold. It's been a long time, until today, when you've got the base. Sodium hydroxide, also known as alkaline, alkaline. Strong alkalin, strong corrosive. General groceries are not sold. In this bread, its water solution is used to impregnate and fermented bread in order to form a unique colour and flavor. The question of whether to turn this bread into a non-alkalin version is, after all, a dangerous thing, with little use, and the rest is a little bit unmanageable. Unstoppable temptation. In the end, a bag of alkalis was bought online. It took some time to get to work. It's the first time that you've had contact in a chemical laboratory, in the kitchen. After all, it's a strong base, and it's a little more careful at this point, even though it's so big. Several points: first, to dissolve with more than 1 litre of water per 30 gram; second, to cover the surface with plastic sheet to prevent the erosion of the desktop; third, to wear rubber gloves to prevent the burning of hands; fourth, to stay away from acid solutions to prevent a fire from the acid reaction; and fifth, to stay away from children to prevent unnecessary harm — There is no need to worry about this; vi, when the use is over, the water is dumped and washed; and vii, if the solution is uncorruptly exposed, a large amount of water is washed immediately. Actually, it's only minor when you say so much. The most powerful, probably the shape. It looks like it's going to be done, but it's going to be baked before you know it. It was a little twist that was embedded in the circle, and now it's a big knot that takes away the circle. But it's a little different, but it's a good color, and that's the effect。