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Confusion about the yeast in Autolyse section #170
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The autolyse happens without any yeast. The idea is to prepare the dough for later when you add the yeast. Then a stable gluten network is already there and the dough can hold the bubbles better. But I agree that without knowing it before the text is a bit confusing. Maybe we could change it into this:
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Hello,
Here does "the yeast" refer to the natural formation of the yeast in the dough mix without the fresh yeast? Because you mention right before that we don't add the yeast yet. If that's the case, I think the text could use some clarification.
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