Label
All
0
Clear all filters
Appears in
Encyclopedia of Chocolate: Essential Recipes and Techniques

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

  • About
The term used for a yeast dough that swells with the activity of the yeast.

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title