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December
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4 comments:
Can you eat around it, or do these go straight to the trash?
And do you keep this to yourself to preserve a good relationship (I assume), or let the shop staff know?
I see now that the flour is actually coming in through seams in the bread, so it’s not actually as bad as it looks. As for my feedback, I’ve been taught pretty thoroughly that the world is not invested in my approval! :)
That's interesting. So why would so much flour enter in there after the dough is kneaded? It looks (to a non-baker) like more than just the tiny amount that it might get dusted with before being baked.
'As for my feedback, I’ve been taught pretty thoroughly that the world is not invested in my approval! :)'
Ha! That's something most folks never realize.
Current theory: they’re being carelessly brutal in dredging the completed rolls through an overly thick trough of flour. Like, a lot a lot.
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