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

Category: Food

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Created by: pedroturci

Number of Blossarys: 1

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Acetic acid is a colourless liquid organic compound with the chemical formula CH3COOH (also written as CH3CO2H or C2H4O2). When undiluted, it is sometimes called glacial acetic acid. Vinegar is no ...

Domain: Organic chemicals; Category: Organic acids

A baguette is a long, thin loaf of French bread that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp ...

Domain: Baked goods; Category: Bread

Baking is a method of preparing food that uses dry heat, normally in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods ...

Domain: Culinary arts; Category: Cooking

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; Category: Cooking

Baking is a method of preparing food that uses dry heat, normally in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods ...

Domain: Culinary arts; Category: Cooking

Bread dough is a type of yeast dough, in which after the baking precess, will result in a bread product. It is usually made from flour and liquids, aling with some kind of leavener, most commonly ...

Domain: Baked goods; Category: Bread

Bread is a baked-good made from mixing some kind of flour with some kind(s) of liquid, such as water, milk, eggs, and fermented by the action of microorganisms, such as yeasts and bacteria. Bread is ...

Domain: Baked goods; Category: Bread

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