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Updated Classic Formula Feedback
Although we will be developing other bread formulas, these updates are about improving the existing recipe. Namely, reducing the stickiness of the dough.
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Overall, was the dough handling improved from the original formula?
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Why or why not?
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Do you prefer this new recipe over the old?
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Why or why not?
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How did this recipe taste in comparison to the original?
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Straight to the point: was the dough less sticky?
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Provide any specific comments, suggestions, thoughts, here.
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