Topic: What Is Meant by Retarding Dough
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Answers to Common Questions
What is meant by "retard strength?
Eh, I've never heard it called "retard strength," but it sounds like the same thing as what I've heard called "mongoloid strength." That is, many people with certain developmental issues like down syndrome are extraordinarily strong and oft... Read More »
Source: http://answers.yahoo.com/question/index?qid=20110824113003AARc3nb
What is retarded dough and how do you do it?
Retarded (i.e. refrigerated) dough is used for pizzas. Ingredients: 12lb 8 oz high-gluten flour, 7lb water, 1/2oz yeast, 2oz sugar, 4oz salt, 6oz oil. Read More »
Source: http://www.kgbanswers.co.uk/what-is-retarded-dough-and-how-do-you...
What is meant by "mental retardation is a socially constructed co...
"mental retardation is a socially constructed condition" means that society is the one that has labelled (constructed) the condition. Thus you get the socially contructed condition. Along with the label, we add in the conditions for such la... Read More »
Source: http://answers.yahoo.com/question/index?qid=20080310131556AAP1fFX
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In actually it is the same dough in most senses, but sweet dough is risen once, punched down, made into the product like cinnamon rolls and other items, proofed and baked, were the same dough is used for danish is rolled into with solid but...
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Source: http://answers.yahoo.com/question/index?qid=20111018150805AANuKQc
Knocking back the dough is often termed punching down the dough. Just give it a good jab with your fist a couple of times and a bit of a knead to get all the extra air out so you can shape it.
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Source: http://uk.answers.yahoo.com/question/index?qid=20080213075759AAep...
It means that the true mental retard spaz is the one who called the other a mental retard spaz,undiagnosed,of course.He sounds like a real Loser.*+++++*
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Source: http://www.answerbag.com/q_view/1551594
Refrigerating dough will halt the fermentation process. Fermentation occurs at warmer temps, usually room temp or slightly higher.
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Source: http://answers.yahoo.com/question/index?qid=20120322193255AAHkM3F
"Bakers Formulae" are based on the weight of flour which is assigned 100%. Any other material being added is expressed as a percentage of this. Thus water may be at 55% to 60 to 65% of the the flour. If you think in metric terms it is very ...
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Source: http://www.nyx.net/%7Edgreenw/whatismeantbyhydrationofad.html
Yes, preferably with a coating of oil.
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Source: http://www.aibonline.org/researchandtechnical/faqs/pizza.html
Retardation is the process of slowing down, something that slows down is said to be retarding, and it is therefore reverse acceleration (in effect).
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Source: http://www.tellmehowto.net/answer/what_is_meant_by_retardation_an...
