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Food groups where they are used include breads, especially sourdough bread, and cheese. A starter culture is a microbiological culture which actually performs fermentation. These starters usually consist of a cultivation medium, such as grains, seeds, or nutrient liquids that have been well colonized by the microorganisms used for the fermentation.
A loaf of bread baked with Carl Griffith's sourdough starter sits on a board. Carl Griffith's sourdough starter, also known as the Oregon Trail Sourdough or Carl's starter, is a sourdough culture, a colony of wild yeast and bacteria cultivated in a mixture of flour and water for use as leavening. [1]
Because the alcohol content of wine is relatively low, the alcohol cannot completely inhibit the proliferation of bacteria. Long-term improper storage may accelerate deterioration. [4] During the brewing process, microbial spoilage can lead to the deterioration of wine quality and taste, making it unhygienic and unacceptable to consumers. [5]
The method for preparation appears in the Atharvaveda [2] in the Kandas 5 and 8.. In Buddhist texts surāh is mentioned as one of intoxicating drinks, along with meraya (Sanskrit maireya, a drink made with sugar cane and several spices [3]) and majja (maybe equivalent of Sanskrit madhu, mead or hydromel), and renunciation of its usage constitutes the 5th of the Buddhist precepts (pañca ...
Nutrition trends not only impact people's eating habits, but can also influence daily food choices. The team of food and nutrition experts at the Good Housekeeping Institute have compiled a new ...
unás or sugarcane stalks. Basí is a traditional fermented alcoholic beverage with 10-16% alcoholic by volume produced by the Ilocano people in Northern Luzon, Philippines. . It is made from unás (), specifically bennál (sugarcane juice), combined with natural additives and a fermentation starter called gamú, a plant ingredients that make for fermenting as well as coloring agents in basi ...
In the Encyclopedia of Food Microbiology, Michael Gaenzle writes: "One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland, but the origin of sourdough fermentation likely relates to the origin of agriculture in the Fertile Crescent and Egypt several thousand years earlier", [3] and "Bread production relied on the use of sourdough as a leavening agent for most ...
Prevent mold buildup in Stanley cups with our expert-approved cleaning ... “Spray a few spritzes of vinegar or peroxide on the surface and let the one product dwell for 5–10 minutes ...