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  2. Sourdough - Wikipedia

    en.wikipedia.org/wiki/Sourdough

    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.

  3. List of breads - Wikipedia

    en.wikipedia.org/wiki/List_of_breads

    Sourdough: Denmark: Made of rye and wheat flour or up to 1/3 whole rye grains may have whole seeds, usual sourdough base, low fat, no oil or flavoring but salt, high fiber, little or no sugar, usually long brown rectangle. Rumali Roti: Flatbread India (Northern) Rumali in Hindi means handkerchief or napkin.

  4. List of pastries - Wikipedia

    en.wikipedia.org/wiki/List_of_pastries

    Sheets of malsouqa are usually sold in stacks wrapped in cellophane. Malsouqa are used to make samosa and brik (a Tunisian savory pastry), in addition to dishes with a variety of other fillings. Mandelkubb: Sweden: A Swedish pastry with almond as the main ingredient, mixed with flour, sugar, eggs and baker's ammonia. Mantecadas: Spain

  5. Heads Up: You Don't Need a Sourdough Starter to Make ... - AOL

    www.aol.com/news/heads-dont-sourdough-starter...

    Soda bread! Flatbread! Literally anything else! For premium support please call: 800-290-4726 more ways to reach us

  6. Fill-In (puzzle) - Wikipedia

    en.wikipedia.org/wiki/Fill-In_(puzzle)

    The solver is given a grid and a list of words. To solve the puzzle correctly, the solver must find a solution that fits all of the available words into the grid.

  7. Bread - Wikipedia

    en.wikipedia.org/wiki/Bread

    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 ...

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  9. Proofing (baking technique) - Wikipedia

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

    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.