glutathione dough temperature I tried the chart method instead of doubling size for bulk fermentation. : r/Sourdough The Science of No-Knead Dough:
The Science of No Knead Dough: Biochemical Gluten Development Enhancement of Wheat Flour and Dough Properties by Non Thermal Plasma Treatment of Wheat Flour Effect of glutathione on gelatinization and retrogradation of wheat flour and starch ScienceDirect Alterations in the multilevel structure and depolymerization behavior of gluten induced by selenium in fermented dough ScienceDirect Effect of glutathione on wheat dough properties and bread quality ScienceDirect
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