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  2. Baking bread? How to grow your own starter if you run out yeast

    www.aol.com/baking-bread-grow-own-starter...

    To make enough starter for one loaf, combine 3 tablespoons (1/4 cup) pastry flour, bread flour or all-purpose flour and 3 tablespoons, plus 1 teaspoon of water in a dish that can be easily covered ...

  3. Bread Not Rising? Here’s Why (and How to Fix It) - AOL

    www.aol.com/lifestyle/bread-not-rising-why-fix...

    Most yeast bread recipes require an 8½” x 4½” pan. This helps them achieve that great height and square size that’s so good for sandwiches. This helps them achieve that great height and ...

  4. No yeast or flour? Make this easy cookie dough bread with ...

    www.aol.com/lifestyle/2020-05-27-no-yeast-or...

    Cookie dough bread, as it's been called, may sound like a calorie bomb, but this recipe is actually free of gluten and yeast, plus it's very low in sugar. View this post on Instagram

  5. Sponge and dough - Wikipedia

    en.wikipedia.org/wiki/Sponge_and_dough

    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.

  6. Proofing (baking technique) - Wikipedia

    en.wikipedia.org/wiki/Proofing_(baking_technique)

    Bread covered with linen proofing cloth in the background. In cooking, proofing (also called proving) is a step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking. During this rest period, yeast ferments the dough and produces gases, thereby leavening the dough.

  7. Pre-ferment - Wikipedia

    en.wikipedia.org/wiki/Pre-ferment

    In some countries (mainly Eastern Europe, Baltic and Nordic countries) rye flour is also used to make a starter. Traditional Finnish rye starter consists of only rye flour and water, no sugar or yeast. Some might also use yogurt to help hasten the starter to rise. A flour-to-water ratio of 1-to-1 results in a relatively fluid ferment.

  8. Bread Baking for Beginners: Everything You Should Know ... - AOL

    www.aol.com/bread-baking-beginners-everything...

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  9. Salt-rising bread - Wikipedia

    en.wikipedia.org/wiki/Salt-rising_bread

    Salt-rising (or salt-risen) bread is a dense white bread that is traditional in the Appalachian Mountains, leavened by naturally occurring wild bacteria rather than by yeast. [ 1 ] [ 2 ] [ 3 ] Salt-rising bread is made from wheat flour ; a starter consisting of either water or milk and corn [ 4 ] potatoes , [ 5 ] or wheat ; and minor ...

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