Endnotes
[1] Money, The Rise of Yeast, 13
[2] Money,130
[3] Money,15
[4] Money, 10
[5] Money, 1
[6] McGee, On Food and Cooking, 517
[7] Civitello, Cuisine and Culture, 266
[8] Civitello, 267
[9] Civitello, 264
[10] McGee, 530
[11] Pradhan, “Bread Flour vs. All-Purpose Flour vs. 00 Flour.”
[12] McGee, 521
[13] McGee, 522
[14] McGee, 523
[15] McGee, 525
[16] McGee, 526
[17] LibreTexts, “9.1: Mixtures and Solutions.”
[18] McKenney, “How to Properly Measure Baking Ingredients.”
[19] McGee, 537-538
[20] Splawn, “How to Stretch Pizza Dough.”
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