Students are studying fermentation and we observed explosive results with 2 tablespoons of yeast in the 30 minute rolls.
Compared to our dough made with 2-1/2 teaspoons dough, they noted the differences in elasticity and a little bit more fun.
Practice makes perfect.
Ray J is enjoying his pizza pie throwing.
Students practiced braiding on one day and working with a no-rise dough on another day.
30 minute rolls are ready for the oven.
Who can resist hot rolls from the oven?
No student or teacher can…
Buttery goodness straight from Foods 1.