this post was submitted on 18 May 2024
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me_irl

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me_irl (lemmy.world)
submitted 6 months ago by [email protected] to c/[email protected]
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[–] [email protected] 17 points 6 months ago

Bread doughs are homogeneous unless they have inclusions.

The crust is the exact same stuff, but extra maillard browning reactions. Certainly more tasty compounds, but I have a hard time believing they’re more nutritious.