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  2. I Get Perfect Stuffing Every Time By Never Breaking These 4 ...

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    The best method is to oven-dry the bread. “Cube your bread and place it in an oven on a low heat until the bread feels slightly toasty and dry,” Gore says. Her classic stuffing recipe ...

  3. Do Not Break The 4 Golden Rules Of Making Stuffing

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    2. Toast For Success. Whatever bread you pick, it’s important to make sure it’s sufficiently dried out so it can absorb all the flavors you add to it.

  4. 17 easy ways to make stuffing better using things you might ...

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    Sourdough bread can be good for stuffing. Chuah Chiew See/Shutterstock "A mixture of breads such as sourdough, multigrain, whole wheat, or pumpernickel makes for a great stuffing," Rhee told BI.

  5. Proofing (baking technique) - Wikipedia

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

    In sourdough bread-making, cold decreases the activity of wild yeast relative to the Lactobacilli, [13] which produce flavoring products such as lactic acid and acetic acid. [14] Sourdough that is retarded before baking can result in a more sour loaf. To prevent the dough from drying, air flow in the dough retarder is kept to a minimum.

  6. This Secret Ingredient Is The Key To The Best Thanksgiving ...

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    Every year, without fail, there's always a ton of end-all-be-all tips for the best Thanksgiving stuffing ever. While most of guides stick to just changing up the type of bread to use (like ...

  7. The One Ingredient You Need for the Best Buttery Stuffing - AOL

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  8. Sponge and dough - Wikipedia

    en.wikipedia.org/wiki/Sponge_and_dough

    The sponge's fermentation time depends on its temperature and that of the surrounding area, the ingredients used, and the percentage amount of yeast. It ferments in a humid environment at 74–78 °F (23–26 °C), where it may rise and expand to 4-5 times its original volume, when it falls it has reached 66-70% of its allotted time.

  9. Carl Griffith's sourdough starter - Wikipedia

    en.wikipedia.org/wiki/Carl_Griffith's_sourdough...

    According to Carl T. Griffith, his family's sourdough culture was originally created by his great-grandmother, [2] who traveled with her sourdough west from Missouri along the Oregon Trail in 1847, [2] [4] settling near Salem, Oregon. [2] The sourdough starter was passed down to 10-year-old Carl Griffith in about 1930 in a Basque-American sheep

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