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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.
A person kneading sourdough to make a loaf homemade sourdough bread. Unlike other yeast bread recipes that use baker’s yeast as the leavening agent, traditional sourdough recipes use a starter ...
Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. In many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of ...
Wales has a sweet bread called bara brith, which includes fruit in the recipe. [citation needed] In Scotland a bread called plain bread is also eaten. These loaves are noticeably taller and thinner, with burned crusts at only the top and bottom of the loaf, and with a much firmer texture than English and American pan bread.
This is why sourdough takes longer — but is easier — to digest. Boosting gut health Sourdough bread has more soluble fiber than regular bread, which means it has prebiotic qualities and can be ...
Dough that does not require fermentation because of chemical additives is called "quick bread" by commercial bakers. The introduction of commercial yeasts during the 19th century was detrimental to sourdough as these speeded up the baking process making production much easier.
1. Ben’s Martini at The Benjamin (Los Angeles). This Hollywood institution will bring you straight back to the industry’s golden age, sitting on the corner of storied Melrose Avenue and Formosa.
The history of California bread as a prominent factor in the field of bread baking dates from the days of the California Gold Rush around 1849, encompassing the development of sourdough bread in San Francisco. It includes the rise of artisan bakeries in the 1980s, which strongly influenced what has been called the "Bread Revolution". [1] [2] [3]
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