Why does raw baking dough often taste so much sweeter and more delicious than after it’s baked?
In: Chemistry
The flavors are more concentrated?
Why does raw baking dough often taste so much sweeter and more delicious than after it’s baked?
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Why does raw baking dough often taste so much sweeter and more delicious than after it’s baked?
In: Chemistry
The flavors are more concentrated?
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