text_original: Now the more quickly you can accomplish that fermentation, or rather lightening of the dough by the formation of little air cells, the more you will preserve the nutriment of the flour.
text_transcription: NOW THE MORE QUICKLY YOU CAN ACCOMPLISH THAT FERMENTATION OR RATHER LIGHTNING OF THE DOUGH BY THE FORMATION OF LITTLE AIR CELLS THE MORE YOU WILL PRESERVE THE NUTRIMENT OF THE FLOUR
phonemes: nˈaʊ ðə mˈɔːɹ kwˈɪkli juː kæn ɐkˈɑːmplɪʃ ðæt fɜːməntˈeɪʃən, ɔːɹ ɹˈæðɚ lˈaɪʔn̩ɪŋ ʌvðə dˈoʊ baɪ ðə fɔːɹmˈeɪʃən ʌv lˈɪɾəl ˈɛɹ sˈɛlz, ðə mˈɔːɹ juː wɪl pɹɪzˈɜːv ðə njˈuːtɹɪmənt ʌvðə flˈaʊɚ.