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2. Springerle - Wikipedia

   en.wikipedia.org/wiki/Springerle

   The dough is unmolded and then left to dry for about 24 hours before being baked at a low temperature on greased, anise-dusted baking sheets. [ 6 ] The drying period allows time for the pattern in the top of the cookie to set, so that the cookie has a "pop-up" effect from leavening, producing the characteristic "foot" along the edges, below the ...

3. This Is the 1 Step You Should Never Skip When Baking Cookies

   www.aol.com/1-step-never-skip-baking-143000518.html

   If you allow your dough to chill, for at least 30 minutes and up to a day, your cookies will bake more evenly — and taste better to boot. Related: How to Bake the Perfect Cookie with Tips From ...

4. Bake Better Cookies by Avoiding These 5 Common Mistakes - AOL

   www.aol.com/bake-better-cookies-avoiding-5...

   In some cases, it makes your dough easier to work (think soft, delicate Linzer dough). It prevents your cookies from spreading in the oven. That means your gingerbread people will look like people ...

5. Don’t Throw Out That Paper Towel Roll — It’s the Secret to ...

   www.aol.com/don-t-throw-paper-towel-153000315.html

   Roll your dough into a log of the same length as the cardboard tube. Wrap the dough in plastic wrap, then enclose the cardboard tube around the dough, creating a mold.

6. Proofing (baking technique) - Wikipedia

   en.wikipedia.org/wiki/Proofing_(baking_technique)

   Desired proofer temperatures can range from 20 to 45 °C (70 to 115 °F); cooler temperatures are achieved in a dough retarder, see below. Commercial bakers typically use large, temperature- and humidity-controlled proofers, whereas home bakers employ a variety of methods to create a warm, humid environment for dough rising.

7. Rhizopus stolonifer - Wikipedia

   en.wikipedia.org/wiki/Rhizopus_stolonifer

   The optimal temperature for growth varies between 25 and 30 °C. [7] The thermal death point, which is defined as the lowest temperature that can kill all cells in ten minutes, is 60 °C. [7] Rhizopus stolonifer can grow in acidic environments with a pH of as low as 2.2. The pH range can vary from 2.2 to 9.6. [9]

8. How to Extend the Life of Baked Goods, According to Experts - AOL

   www.aol.com/extend-life-baked-goods-according...

   This makes it easy to bake fresh cookies on demand." Palma added that it's best to let all baked goods warm up before serving. "Thaw the baked goods gradually at room temperature or in the ...

9. Mold health issues - Wikipedia

   en.wikipedia.org/wiki/Mold_health_issues

   Mold health issues refer to the harmful health effects of molds ("moulds" in British English) and their mycotoxins. ... Temperature, water activity and pH, strongly ...