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This is an accepted version of this page This is the latest accepted revision, reviewed on 25 January 2025. List of software distributions using the Linux kernel This article has multiple issues. Please help improve it or discuss these issues on the talk page. (Learn how and when to remove these messages) This article relies excessively on references to primary sources. Please improve this ...
Ubuntu (/ ʊ ˈ b ʊ n t uː / ⓘ uu-BUUN-too) [8] is a Linux distribution derived from Debian and composed mostly of free and open-source software. [9] [10] [11] Ubuntu is officially released in multiple editions: Desktop, [12] Server, [13] and Core [14] for Internet of things devices [15] and robots.
Pastry refers to a variety of doughs (often enriched with fat or eggs), as well as the sweet and savoury baked goods made from them. [1] [2] [3] The dough may be accordingly called pastry dough for clarity. [4] Sweetened pastries are often described as bakers' confectionery. Common pastry dishes include pies, tarts, quiches, croissants, and ...
The Linux kernel is a free and open source, [11]: 4 Unix-like kernel that is used in many computer systems worldwide. The kernel was created by Linus Torvalds in 1991 and was soon adopted as the kernel for the GNU operating system (OS) which was created to be a free replacement for Unix.
Bread is also significant in Christianity as one of the elements (alongside wine) of the Eucharist, [63] and in other religions including Paganism. [64] In many cultures, bread is a metaphor for basic necessities and living conditions in general. For example, a "bread-winner" is a household's main economic contributor and has little to do with ...
Baked Good . Baking Ratio . Pie Dough. 3 parts flour: 2 parts fat: 1 part water. Muffins. 2 parts flour: 2 parts liquid: 1 part egg: 1 part fat. Quick Breads
The production of puff pastry dough can be time-consuming, because it must be kept at a temperature of approximately 16 °C (60 °F) to keep the shortening from melting and the layers melding; it must rest in between folds to allow gluten strands time to link up and thus retain layering. Therefore, between each step the dough is rested and chilled.
In the Encyclopedia of Food Microbiology, Michael Gaenzle writes: "One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland, but the origin of sourdough fermentation likely relates to the origin of agriculture in the Fertile Crescent and Egypt several thousand years earlier", [3] and "Bread production relied on the use of sourdough as a leavening agent for most ...