What is one cause of tunnels in muffi ns? How can using a formula high in sugar and fat reduce the likelihood that tunnels will form? Why should doughs that undergo longer fermentation or proofi ng...

What is one cause of tunnels in muffi ns? How can using a formula high in sugar and fat reduce the likelihood that tunnels will form?

Why should doughs that undergo longer fermentation or proofi ng times be mixed for a shorter time than those that undergo just a short proof?