Of or related to food prepared by the use of high heat, especially an oven, to make the food product edible for human consumption. Usually requires yeast as an active ingredient.
Also known as pate fermente; process of extracting a portion of final dough and allowing it to sit until next dough is made, adding water and flour to maintain its ability to ...
A category of bread that describes those that are no longer lean breads due to extra additives, which change the dough consistency or texture, resulting in differences in rising ...
