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Much of the history of the baguette is speculation; [7]: 35 however, some facts can be established. Long, stick-like breads in France became more popular during the 18th century, [7]: 5 French bakers started using "gruau," a highly refined Hungarian high-milled flour in the early 19th century, [7]: 13 Viennese steam oven baking was introduced to Paris in 1839 by August Zang, [7]: 12 and the ...
Ciabatta (/ tʃ ə ˈ b ɑː t ə,-ˈ b æ t-/, Italian: [tʃaˈbatta]; lit. ' slipper ') [1] is an Italian white bread created in 1982 [2] [3] by a baker in Adria, Veneto, in response to the popularity of French baguettes.
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an ...
larghetto Somewhat slow; not as slow as largo larghezza Broadness; con larghezza: with broadness; broadly larghissimo Very slow; slower than largo largo Broad (i.e. slow) lasciare suonare "Let ring", meaning allow the sound to continue, do not damp; used frequently in harp or guitar music, occasionally in piano or percussion. Abbreviated "lasc ...
The Middle Ages, Everyday Life in Medieval Europe by Jeffrey L. Singman (Sterling publishers) offers the following observation: "The place setting also included a trencher, a round slice of bread from the bottom or the top of an old loaf, having a hard crust and serving as a plate. After the meal, the sauce-soaked trenchers were probably ...
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A crumpet (/ ˈ k r ʌ m p ɪ t / ⓘ) is a small griddle bread made from an unsweetened batter of water or milk, flour, and yeast, popular in the United Kingdom, Australia, Canada, [1] New Zealand, and South Africa.
bread: Place of origin: France: Main ingredients: flour: A ficelle is a type of French bread loaf, made with yeast and similar to a baguette but much thinner. The ...