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A type of bread that doesn't allow for kneading because of it's batter-like state; rather, batter bread is stirred in its "dough" state.

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тесто

Süt ürünleri; Dondurma

A combination of flour, liquid and now and then leaven which is stiff enough that it cannot be poured but still too soggy to be able to knead by hand.

тесто

Unlu mamuller; Ekmek

Referring to the process of composing dough rather than the dough itself, straight dough describes the method of mixing together all core ingredients to create a dough, the actual ...

тесто

Eğitim; SAT sözlüğü

Густа или течна смеша два или више материјала замешена заједно, користи се у кулинарству.

aktivan suvi kvasac

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Commonly used for home baking purposes, this form of yeast consists of small dry morsels that remain inactive until mixed with water.

baget

Unlu mamuller; Ekmek

Narrow, long, and prevalent in France, this loaf can be up to three feet long, though is usually found in two-feet proportions. It is traditionally only made from flour, water, ...

korica

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Term for the exterior of bread.

kiselo testo

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Also known as the starter or mother dough or mother starter, sourdough uses live organisms, more specifically lactobacillus, that are found within the dough that allows it to keep ...

biskvit

Unlu mamuller; Ekmek

In British-English, biscuit is considered a savory cracker or sweet cookie; American English considers biscuit a bun-sized portion of bread that is soft, sometimes crumbly, and ...