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Questions for Discussion

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
  1. If you made a batch of muffins that came out of the oven with strange, knobby shapes, what would you expect to be the reason?
  2. What is the most important difference between the biscuit method and the muffin method?
  3. Why do popovers require more mixing than other quick breads?

© 2008 All rights reserved. Published by Wiley.

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