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The introduction of commercial yeasts during the 19th century was detrimental to sourdough as these speeded up the baking process making production much easier. [ 41 ] Common additives include reducing agents such as L-cysteine or sodium metabisulfite , and oxidants such as potassium bromate or ascorbic acid ; [ 42 ] [ 43 ] this last ingredient ...
Kaplan, Steven Laurence: Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It. Durham/ London: Duke University Press, 2006. ISBN 978-0-8223-3833-8; Jacob, Heinrich Eduard: Six Thousand Years of Bread: Its Holy and Unholy History. Garden City / New York: Doubleday, Doran and Comp., 1944.
The fermentation process produces lactic acid, which gives the bread a sour taste and improves its keeping-qualities. [1] [2] Sourdough is one of the most ancient forms of bread, and it was the standard method of breadmaking for most of human history.
The sponge and dough method is a two-step bread making process: in the first step a sponge is made and allowed to ferment for a period of time, and in the second step the sponge is added to the final dough's ingredients, [1] creating the total formula. [2] In this usage, synonyms for sponge are yeast starter or yeast pre-ferment.
Straight dough is a single-mix process of making bread. The dough is made from all fresh ingredients, and they are all placed together and combined in one kneading or mixing session. After mixing, a bulk fermentation [1] rest of about 1 hour or longer occurs before division. [2] It is also called the direct dough method. [3] [4]
Still life with bread and figs, wall painting from Herculaneum. The Romans had eaten porridge and baked bread for around six hundred years after the founding of Rome.In 171 BC, during the Third Macedonian War, the arrival of Greek bakers established the first professional bakers, known as the pistores, in Rome. [1]
Mum's Traditional Irish Soda Bread. Courtesy of Gemma Stafford at Gemma's Bigger Bolder Baking. Ingredients. 1 3/4 cups (265g/ 9oz) whole wheat flour (fine or coarsely ground) 1 3/4 cups (265g/9oz ...
Bread is an ingredient of sopas de ajo, gazpacho, and salmorejo. Central Chilean sopaipillas pasadas (soaked), and without chancaca sauce. In Colombia and Venezuela, arepas are a common type of bread made with corn flour, usually filled for making diverse sandwiches. Arepa de huevo is a type of arepa from the Caribbean coast of Colombia.