Lost Notes
It’s crap. Utter, arbitrary crap. They made it up as they went along.
Two decades of research and eight hundred failed experiments later, we realize that good bread and good pizza dough start with the same ingredients: hard, high-protein flour, yeast, salt, sugar, water. More important, though, are the steps during which these are kneaded and rested: dough can’t ever develop a good complex flavor if, as a baking book would advise, it’s simply left to rise in a warm place for a few hours. All the complex chemistry that goes on between yeast and gluten has to happen very slowly, in very controlled temperatures, ideally under the watchful eye of people who do it for a living. Bakers.
Someone who manufactures pots and pans should make a matching set of measuring cups that look just like the pots they make but smaller. And with some creative design tweaks, teaspoons and tablespoons could be made that look like tiny fry…