Ana Sayfa > Blossary: Natural Fermentation Bread
The main processes of natural fermentation bread, also known as sourdough bread.

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Created by: pedroturci

Number of Blossarys: 1

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Long fermentation is a fermentation that occurs over a long period of time. The longer the bread dough ferments, the better it tastes, allegedly. This happens due to the higher concentration of ...

Domain: Baked goods; Sektör/Alan: Bread

Final proof consists of the last stage of a bread's fermentation process, right before the dough goes into the oven. In some types of dough, most noticeably doughs made mostly from rye flour, it is a ...

Domain: Baked goods; Sektör/Alan: Bread

Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such ...

Domain: Culinary arts; Sektör/Alan: Cooking

In baking, rising is a physical process that happens because of fermentation. This process can be from a chemical reaction (with chemical leaveners, like baking soda), or from a biological process ...

Domain: Baked goods; Sektör/Alan: Bread

Pita is a family of yeast-leavened round flatbreads common in the Middle East, Mediterranean and neighboring areas. It is a relatively simple bread, made basically of wheat flour, water, a fat ...

Domain: Baked goods; Sektör/Alan: Bread

The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of ...

Domain: Culinary arts; Sektör/Alan: Cooking

Ciabatta is an Italian white bread made from wheat flour, water, olive oil, salt, and yeast, created in 1982 by a baker in Verona, Veneto, Italy, in response to the popularity of French baguettes. ...

Domain: Baked goods; Sektör/Alan: Bread

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05:05, 11 April 2022
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