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In Judaism, a break fast is the meal eaten after Ta'anit (religious days of fasting), such as Yom Kippur. [1] During a Jewish fast, no food or drink is consumed, including bread and water. The two major fasts of Yom Kippur and Tisha B'Av last about 25 hours, from before sundown on the previous night until after sundown on the day of the fast. [2]
Smeagol is a genus of small air-breathing [2] sea slugs of the upper intertidal zone. [3] They are pulmonate gastropod mollusks related to land slugs and snails. Analysis of DNA sequences has shown that Smeagol belongs in the family Ellobiidae , and is therefore closely related to ellobiid snails.
Sourdough or sourdough bread is a bread made by allowing the dough to ferment using naturally occurring lactobacillaceae and yeast before baking. The fermentation process produces lactic acid , which gives the bread a sour taste and improves its keeping-qualities.
The break fast meal is usually meat-free, since meat and dairy don't mix in kosher foods. I always include a noodle kugel in my break fast menu, another traditional offering that can be made ahead ...
Breakfast is the first meal of the day usually eaten in the morning. [1] The word in English refers to breaking the fasting period of the previous night. [2] Various "typical" or "traditional" breakfast menus exist, with food choices varying by regions and traditions worldwide.
Unlike other yeast bread recipes that use baker’s yeast as the leavening agent, traditional sourdough recipes use a starter made of water and flour. The starter ferments over time, producing ...
Gollumjapyx smeagol is a species of dipluran, named after Gollum, a fictional character from J. R. R. Tolkien's legendarium. [1] It is the only species in the genus Gollumjapyx . It was first discovered in caves in the Spanish province of Castellón .
Bread is also made from the flour of other wheat species (including spelt, emmer, einkorn and kamut). [17] Non-wheat cereals including rye, barley, maize (corn), oats, sorghum, millet and rice have been used to make bread, but, with the exception of rye, usually in combination with wheat flour as they have less gluten. [18]