Polish yeast

“in the early 1960s, bernard ghanasho made poland's yeast bar instead of the 60-2-2 bar the orthodox bar that people in paris often eat. thirty years later, when he retired, his ghanaian bread had become a registered commodity, and only a baker who had the right to bake it would be able to raise the price on the basis of the price controlled by the government.” ghanasaud uses a special medium-drawn flour. it has a slightly higher ash content than ordinary high-strength flour and is more like a rinsing powder (a whole wheat powder that is filtered only once, rather than a secondary filter that usually removes its skin and embryos).” in the formula, “sifted whole wheat flour” is “filtted with a sifter or filter to remove whole wheat flour. as much as possible, flour will pass through the sift and will remain in the sift - it can be used to make super-meal bread or french country bread.” but a lot of people may not have sufficiently thin sifts to filter them out. if your whole wheat flour is almost entirely sifted without leaving a lot of gill, you can leave only two spoons (30ml) of whole wheat flour, replacing the rest with an equal amount of ordinary high-band flour, which can provide sufficient fibre and ash." although nearly half of the thick particles are left in the screening, it is not certain that this whole wheat powder will meet the requirements. at least, however, it is not necessary to calculate how much of the two spoons of whole wheat powder should be converted into their own abbreviations. it may make the end of the bread taste harsh, but it doesn't matter. the thicker, the thicker. cutting is still not necessary, even though it's hard, deeper than in the past, until the bake is over and looks at it — as if it should be a different angle and a longer slope. despite all kinds of regret, this appetite for gold and brown is satisfactory。