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seen Feb 20 '13 at 17:01

Feb
20
comment Why stretch and fold vs traditional kneading of bread dough?
To be honest, if you gave me those pictures without captions and asked me which of the schematic drawings belonged to which photo, I'd associate the sheet- or net-like gluten orientation with the left photo. The right looks more like tangled up mess. Which actually matches the famous "cable model of polymers": you knead them and what you get is a tangled up mess, maybe some disorderly strands (right photo), surely not anything that resembles the lower right gluten orientation. Anyway, great explanation and thanks for sharing the book page!
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accepted Is it a good idea to grind dried oregano with a mortar and pestle?
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asked Is it a good idea to grind dried oregano with a mortar and pestle?