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Oven-baked quesadillas: a tasty spin on popular comfort meal

Charlotte Gurley '23, Staff writer|February 12, 2021

Simple oven-baked quesadilla recipe is not only comforting, yet easy and quick to make.

Photo by Charlottle Gurley ’23

Simple oven-baked quesadilla recipe is not only comforting, yet easy and quick to make.

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About the Contributor

Charlotte Gurley '23, Staff writer

If asked to describe staff writer Charlotte Gurley ’23 in one word, it would be “passionate.” From her recent interest in French revolutionary fashion...

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The bulk ferment is when the yeast fully developed through rest. The dough should nearly double in size and get bubbly. The warmer the environment, the faster the dough will ferment. If you leave the dough on the counter it will take about eight to 10 hours. For a more sour dough, leave it in the fridge for up to three days for a slower fermentation.

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