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An American Dutch oven, 1896. A Dutch oven, Dutch pot (US English), or casserole dish (international) is a thick-walled cooking pot with a tight-fitting lid. Dutch ovens are usually made of seasoned cast iron; however, some Dutch ovens are instead made of cast aluminum, or ceramic. Some metal varieties are enameled rather than being seasoned ...
Desem. Desem (pronounced DAY-zum) (Dutch for "leaven") is both a type of sourdough starter made from whole wheat flour, spelt flour or other flours (such as kamut, durum and tritordeum) and water, and the resulting bread. Desem starter is traditionally used in Belgium to make healthy, nutrient-rich bread. The starter is grown in a bed of flour ...
Sourdough remained the usual form of leavening down into the European Middle Ages [5] until being replaced by barm from the beer brewing process, and after 1871 by purpose-cultured yeast. Bread made from 100% rye flour, popular in northern Europe, is usually leavened with sourdough. Baker's yeast is not useful as a leavening agent for rye bread ...
Le Creuset 5.5 Quart Round Dutch Oven $ at Amazon. Le Creuset 5.5 Quart Round Dutch Oven $ at Le Creuset. Le Creuset 5.5 Quart Round Dutch Oven $ at Williams Sonoma. Le Creuset makes one of the ...
Descoware is a discontinued brand of porcelain- or enamel-coated cast-iron cookware [ 1][ 2][ 3] Among notable Descoware pots are dutch ovens. [ 2][ 3] Although Descoware is now little-remembered, specialist sources hold that it was the favorite cooking ware of American cooking instructor and television personality Julia Child, more so than Le ...
Luckily, Aldi is back in the dupe game with a pot that looks a lot like the classic Le Creuset round Dutch oven, and their version costs a fraction of the price. Shoppers can pick up a 6-quart ...
Le Creuset (French pronunciation: [lə kʁøzɛ], meaning "the crucible ") is a French-Belgian maker of cookware. They are best known for producing enameled cast-iron cookware. [1] The company first manufactured their products in the town of Fresnoy-le-Grand in France in 1925, which are similar in function to a Dutch oven but with T-shaped handles.
Bread. Cookbook: No-knead bread. No-knead bread is a method of bread baking that uses a very long fermentation (rising) time instead of kneading to form the gluten strands that give the bread its texture. It is characterized by a low yeast content and a very wet dough. The method is ancient, but since the development of kneading, it has become ...
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