129
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
this post was submitted on 25 Aug 2023
129 points (93.3% liked)
Asklemmy
43865 readers
1650 users here now
A loosely moderated place to ask open-ended questions
Search asklemmy ๐
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- !lemmy411@lemmy.ca: a community for finding communities
~Icon~ ~by~ ~@Double_A@discuss.tchncs.de~
founded 5 years ago
MODERATORS
Its an issue with hydrolizing, which is to say the rate at which the flour absorbs the water and begins the process of gluten development.
Stovetop cooking is the intersection of organic chemistry and performance art. Baking is the intersection of organic chemistry and witchcraft.