In my world
S-l-o-w-l-y, there are changes afoot in the baking world. And when I say s-l-o-w, that’s exactly what I mean. Ever since the Chorleywood process (or ’no time dough method’) was developed in 1961, bread-baking has been revolutionised, dramatically speeding up a process which had existed for millennia. Suddenly, a raft ...
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