on wild yeasts and lactic acid bacteria. There are several kinds of pre-ferment commonly named and used in bread baking. They all fall on a varying process...

formula. In this usage, synonyms for sponge are yeast starter or yeast pre-ferment. In French baking the sponge and dough method is known as levain-levure...

from a "pre-ferment" in which the leavening agent is combined with some of the flour and water a day or so ahead of baking and allowed to ferment overnight...

strong evidence that people were fermenting alcoholic drinks in Babylon ca. 3000 BC, ancient Egypt ca. 3150 BC, pre-Hispanic Mexico ca. 2000 BC, and Sudan...

These doughs took less time to ferment and used more additives but had significantly less taste. They also began using pre-made dough and molds. The average...

arrived in England and the name should recall the nation of origin. Pre-ferment "Preferments—and How to Adapt Any Bread Recipe to Use One". Food52. 2016-06-10...

ancient Egypt, 3000 BCE in Babylon, 2000 BCE in pre-Hispanic Mexico, and 1500 BC in Sudan. Fermented foods have a religious significance in Judaism and...

Barm, also called ale yeast, is the foam or scum formed on the top of a fermenting liquid, such as beer, wine, or feedstock for spirits or industrial ethanol...

possible (though a bit more difficult) to use a natural leaven or a pre-ferment in breadmaker dough recipes if the starter is sufficiently fast to rise...

Fermented fish is a traditional preservation of fish. Before refrigeration, canning and other modern preservation techniques became available, fermenting...

sourdough begins with a pre-ferment (the "starter" or "leaven", also known as the "chief", "chef", "head", "mother" or "sponge"), a fermented mixture of flour...

multigrain and others. Sandwich bread is overwhelmingly commercially baked and pre-sliced, though any similar shaped loaf can be turned into sandwiches by hand...

Zealand is parāoa parai (literally 'flour fried'). Rēwena bread uses a pre-ferment starter, also called a "bug". It is created by boiling and mashing potatoes...

bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's...

process Kneading Leavening Maillard reaction No-knead bread Proofing Pre-ferment Pre-slicing Sponge and dough Steaming Straight dough Vienna process Uses...

of the meat during the smoking process. pickling pig roast poaching pre-ferment pressure cooking The process of cooking food, using water or other cooking...

process Kneading Leavening Maillard reaction No-knead bread Proofing Pre-ferment Pre-slicing Sponge and dough Steaming Straight dough Vienna process Uses...

(commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by...

resulting beers can range from mildly tart to noticeably sour. Barm, a pre-fermented residue used in the making of liquors and breads Dunder, yeast-rich...

process Kneading Leavening Maillard reaction No-knead bread Proofing Pre-ferment Pre-slicing Sponge and dough Steaming Straight dough Vienna process Uses...

yeast), occurring in the making of kombucha "Mother" or "mother dough", a pre-ferment starter dough Mother of vinegar Mother (advertising agency), a British...

it is not a recipe suitable for novice bakers. The rest time of the pre-ferment can be between 5 and 7 hours. The rest times in the block of the dough...

to develop flavor in other artisan breads, with a part of the dough ("pre-ferment") before the final mixing, with the entire dough during bulk fermentation...

Desem Type Pre-ferment and bread Main ingredients Flour (whole wheat, spelt, amaranth or kamut)...

referred to urine. Collected urine was put aside to ferment until used for its chemical content in many pre-industrial processes, such as cleaning and production...

Place of origin Switzerland Region or state Basel-Stadt and Basel-Landschaft Main ingredients Pre-ferment, flour, salt, yeast, water   Media: Basler Brot...

quotidiens. Puis, vient la tresse, un produit typiquement suisse, suivie de près par le croissant et le petit pain, tel que le petit pain blanc, le petit...

telera, which is typical of Christmas. In Venezuela, bread is made with a pre-ferment called talvina (similar to sourdough, but more liquid). This comes from...

"rare exceptions," were limited to local niche markets. Food portal Pre-ferment Proofing A yeast flavor in the baked bread is generally not noticeable...

Breads, Reinhart innovated a technique that employed a soaker and a pre-ferment, which in its own way revolutionized the traditional methods that previously...