— Svetlana Hanson

So, uh, the, the first thing is gonna be, uh, more hydration. Okay? You know, as I mentioned earlier, um, you know, when working with dough, uh, usually some practices required in order to, to find, uh, or to understand the characteristics of the dough and how it acts with more or less liquid and more liquid is gonna provide a more tender product. Um, now, uh, in terms of cilium is accepted by FOK, it's, it's, you know, again, it is gonna be up to the individual. There's nothing, um, necessarily wrong with using seal. This is gonna be up to the individual cook to decide if that's gonna, uh, be appropriate for, for your diet. Okay? But, um, you know, give that a try and, uh, uh, do some experimenting, take notes, you know, in terms of, uh, the measurement changes, the quantity changes that you make. And, uh, you'll be on your way to a better finished product.