The point of kneading dough is to strengthen the gluten, which are the...
The point of kneading dough is to strengthen the gluten, which are the stringy bands of proteins that give bread its structure and texture👩🍳👨🍳 #food#followforfollow #likesforlikes #london#lebanon#ksa#beirut#pastries #dough#whatsuplebanon#lebaneseyummies #lebanontimes #lebanesefood#lebanesedesigners#londonfoodthoughts#beyrouthlife#ksa#dubai#london#lebanon#anaba3ref#lebtaste#pornfood#eicfoodby za3tarinolon / Instagram