Detailed Notes on Quad
The crustier and chewier the bread, the much less Fats during the dough. This is recognized as a lean dough. The softer and richer the bread, the more Fats inside the dough. This is named a abundant dough.ɝ : Latin tiny letter reversed epsilon / open e with hook, which represents a rhotacized open up-mid central vowel during the IPAa : for gettin