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2. Sourdough - Wikipedia

   en.wikipedia.org/wiki/Sourdough

   Because the rise time of most sourdough starters is longer than that of breads made with baker's yeasts, sourdough starters are generally unsuitable for use in a bread machine. However, sourdough that has been proofed over many hours, using a sourdough starter or mother dough, can then be transferred to the machine, utilizing only the baking ...

3. Proofing (baking technique) - Wikipedia

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

   In sourdough bread-making, cold decreases the activity of wild yeast relative to the Lactobacilli, [13] which produce flavoring products such as lactic acid and acetic acid. [14] Sourdough that is retarded before baking can result in a more sour loaf. To prevent the dough from drying, air flow in the dough retarder is kept to a minimum.

4. Straight dough - Wikipedia

   en.wikipedia.org/wiki/Straight_dough

   Prior to 1920, there were two basic kinds of breads, naturally leavened French bread, [38] and Vienna bread leavened with cereal press yeast, an early form of baker's yeast. After 1920, when mixing machines became popular among bakers, [36] rural bakers began to make more sponge doughs and city bakers more straight doughs, both replacing ...

5. What's the Difference Between Active Dry Yeast and ... - AOL

   www.aol.com/whats-difference-between-active-dry...

   It is the secret to Ree Drummond's famous cinnamon rolls, savory focaccia, and practically every type of bread. And while yeast comes in many different forms from natural sourdough starters to ...

6. Is sourdough bread good for you? Dietitians explain if it's ...

   www.aol.com/news/sourdough-bread-good-dietitians...

   After an explosion in sourdough bread-making during the pandemic lockdown era, the naturally leavened bread remains a favorite among many, and for good reason. ... The yeast is activated and mixed ...

7. Sponge and dough - Wikipedia

   en.wikipedia.org/wiki/Sponge_and_dough

   The sponge and dough method is a two-step bread making process: in the first step a sponge is made and allowed to ferment for a period of time, and in the second step the sponge is added to the final dough's ingredients, [1] creating the total formula. [2] In this usage, synonyms for sponge are yeast starter or yeast pre-ferment.