them apples houses cyanide in them! how you like that for chemicals
Do you know what they put in the ROTI ..., that you buy ?
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 Oct 29 2013, 09:30 AM
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#1
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Junior Member
632 posts Joined: Mar 2013  
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ts, did you know that an apple is far more dangerous than a loaf of bread?
them apples houses cyanide in them! how you like that for chemicals |
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Oct 29 2013, 10:57 AM
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#2
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632 posts Joined: Mar 2013
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QUOTE(Forgot Liao @ Oct 29 2013, 09:35 AM) The roti that we make in our home can't even last 3 days if put out in the open. you didnt add any salt/sugar? sure bo??After 2 days start molding already. But that's natural, because we don't add any kind of preservative into the roti that we ourselves going to eat  you do know those are preservatives too right?  QUOTE(Forgot Liao @ Oct 29 2013, 10:02 AM) I dunno which model you use. last i checked, yeast consume sugar and shits out co2 among other things. the carb amount does not change la Mine can. Not actually "half", a little bit more than "half". But still smaller portion than the full loaf. Another trick that I employed is to let the lump rises longer. That way, there'll be less carbohydrate and more "air bubbles" in the bread. And these bread are more soft, but less filling (which means, you don't find yourself so easily "filled up" by eating them)  just like you mix 1tbs of sugar in a glass of water and 1tbs of sugar in a jug of water. sure the concentration of sugar is different but the amount of sugar is still same - 1tbs |
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Oct 29 2013, 11:00 AM
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#3
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632 posts Joined: Mar 2013
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QUOTE(Forgot Liao @ Oct 29 2013, 10:09 AM) You don't even know the basic of what bread is, do you? the yeast you use converts carb instead of sugar?? Aiyo, want to troll pun please use brain la. Yeast convert carbohydrates into sugar and CO2, that's how those "air bubbles" came about. Jezuz... how stupid can /k/tard be ?  which strain of yeast you use lar? curious to know, sounds interesing coz 1st me hearing this  |
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