Answer:
a. Wet, soft dough at 85 degrees Fahrenheit
Explanation:
Fermentation is an anaerobic process that transforms starches into simpler substances. The rising of dough is due to fermentation.
According to Harold McGee, 85°F (29°C) is the best temperature for fermenting bread dough. Temperatures below 85°F (29°C) take much longer to ferment, and temperatures higher than that result into unpleasant flavors in the dough.
Wet, soft dough is usually more preferable because it produces a softer bread.
Answer:
2 blocks north 1 block east
Explanation math lol
you go 3 up, 2 left then one back down which puts you at 2,2 then she goes 3 east so its x = 1 y = 2
Answer:
12N to the right.
Explanation:
There is a force of 12N upwards and a force of 12N downwards: these cancel out.
Assign a negative value to forces towards the left, and a positive value to the forces towards the right: -3N and +15N
Combine them: -3N+15N = 12N
The net force has a magnitude of 12N, and since our answer was positive, it acts towards the right.
Wait what is m/s?
Can you tell me that so i could help