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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 your own bread starter, Suzi Gerber, chef and executive director of Haven Foods, said it only takes a few simple steps to allow flour and water to culture with the natural wild yeasts in ...

  3. Dough conditioner - Wikipedia

    en.wikipedia.org/wiki/Dough_conditioner

    A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes , yeast nutrients, mineral salts, oxidants and reductants , bleaching agents and emulsifiers . [ 1 ]

  4. Sponge and dough - Wikipedia

    en.wikipedia.org/wiki/Sponge_and_dough

    In this usage, synonyms for sponge are yeast starter or yeast pre-ferment. [3] [note 1] In French baking the sponge and dough method is known as levain-levure. [4] The method is reminiscent of the sourdough or levain methods; however, the sponge is made from all fresh ingredients prior to being used in the final dough. [5] [note 2]

  5. 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.

  6. 3 Home Remedies for Yeast Infections You Should NEVER Try - AOL

    www.aol.com/3-home-remedies-yeast-infections...

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  7. We Debunked Some Weird Yeast Infection Remedies So You ... - AOL

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  8. Proofing (baking technique) - Wikipedia

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

    Bread proofer for home use Commercial dough proofer. To ensure consistent results and maintain baking schedules, specialized tools are used to manipulate the speed and qualities of fermentation. A dough proofer is a warming chamber used in baking that encourages fermentation of dough by yeast through warm temperatures and controlled humidity.

  9. Thomas Keller's Zucchini Is the Ultimate Summer Recipe Hack - AOL

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