I experimented a few times.
It depends on the gluten level of the flour and the type of alkaline component. I used baking soda, but the elasticity wasn't quite right. And also I needed a lot of...
Type: Posts; User: -N-
I experimented a few times.
It depends on the gluten level of the flour and the type of alkaline component. I used baking soda, but the elasticity wasn't quite right. And also I needed a lot of...