Dough Time

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Across
  1. 2. this is the food for the yeast
  2. 4. this provides structure
  3. 5. 105-115 degrees
  4. 8. this causes the dough to rise too quickly
  5. 9. bread when the dough rises as yopu cook it
  6. 12. enough yeast this makes the rising time lengthen
  7. 13. stubstance that forms when you mix flour and a liquid
  8. 14. regulates the action of the yeast
  9. 15. an example of this is pretzels
  10. 16. and example of this is yeast
  11. 17. rising agent
  12. 20. and example of this is a biscut dough
  13. 21. this kills yeast
Down
  1. 1. this slows or stops yeast activity
  2. 3. folding arms
  3. 6. is an example of muffin batter
  4. 7. used to cut fatb into dry ingredients
  5. 10. pushing away motion you use on doughs
  6. 11. increases tenderness
  7. 18. dough and example opf this is pretzels
  8. 19. occurs in muffins when you mix the batter too much