Not in at the moment https://daygreat.com/metformin-anti-aging-dosierung-ghcm metformin wiki My batch, made that first autumn with what I later realised to be new-season flour, appeared to be much flatter than usual. The dough, once it began to ferment, had been sticky and almost oozing. Had I been aware this was a “young” flour, I would have had few options but to make a drier mix. However, even then the bread would likely be a little more dense. For three weeks the flour behaved like this, until it returned to normal.
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