Search results
Results from the WOW.Com Content Network
Sourdough or sourdough bread is a bread made by allowing the dough to ferment using naturally occurring lactobacillaceae and yeast before baking. The fermentation process produces lactic acid , which gives the bread a sour taste and improves its keeping-qualities.
For premium support please call: 800-290-4726 more ways to reach us
A sourdough starter is “live fermented culture of fresh flour and water,” according to The Clever Carrot. Once the two ingredients are mixed together, the mix ferments and creates a natural yeast.
According to Carl T. Griffith, his family's sourdough culture was originally created by his great-grandmother, [2] who traveled with her sourdough west from Missouri along the Oregon Trail in 1847, [2] [4] settling near Salem, Oregon. [2] The sourdough starter was passed down to 10-year-old Carl Griffith in about 1930 in a Basque-American sheep
Amish friendship bread is a type of bread or cake made from a sourdough starter that is often shared in a manner similar to a chain letter. [7] The starter is a substitute for baking yeast and can be used to make many kinds of yeast-based breads, shared with friends, or frozen for future use.
Songs for Beginners is the debut solo studio album by English singer-songwriter Graham Nash.Released in May 1971, it was one of four high-profile albums (all charting within the top fifteen) released by each member of Crosby, Stills, Nash & Young in the wake of their chart-topping Déjà Vu album of 1970, along with After the Gold Rush (Neil Young, September 1970), Stephen Stills (Stephen ...
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
In sourdough bread-making, cold decreases the activity of wild yeast relative to the Lactobacilli, [13] which produce flavoring products such as lactic acid and acetic acid. [14] Sourdough that is retarded before baking can result in a more sour loaf. To prevent the dough from drying, air flow in the dough retarder is kept to a minimum.