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Bake up a loaf of sourdough to enjoy on its own or to incorporate in another recipe, then use the discard to add a touch of tang to waffles, crackers, and more.
Croutons in a bowl. The word crouton is derived from the French croûton, [2] itself a diminutive of croûte, meaning "crust". Croutons are often seen in the shape of small cubes, but they can be of any size and shape, up to a very large slice. Many people now use crouton for croute, so the usage has changed.
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A bowl of biga. Biga is a type of pre-fermentation used in Italian baking.Many popular Italian breads, including ciabatta, are made using a biga. [1] Using a biga adds complexity to the bread's flavor [2] [3] and is often used in breads that need a light, open texture with holes.
Recipes vary, but traditional preparation involves covering 1–3 lbs of ground pork shoulder in milk or water in a large pot, then seasoning with onions and a mix of spices.
Preheat the oven to 375°F. Lay the crackers out in a single layer on a large baking sheet lined with parchment paper. Smear each cracker with a small amount of cream cheese (about 1/2 teaspoon).
A bun is a type of bread roll, typically filled with savory fillings (for example hamburger).A bun may also refer to a sweet cake in certain parts of the world. [1] Though they come in many shapes and sizes, buns are most commonly round, and are generally hand-sized or smaller.