_:n6763422d3dd5432cb76e6d6e4db36129xb13
<http://schema.org/name>
"Cover and leave for 30 minutes. In baker's terms, this is autolysis -- the flour will hydrate and enzymes will begin breaking down starch, etc."
<https://traditionalcookingschool.com/food-preparation/soft-sourdough-pretzels/?replytocom=2016889>