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  2. 23 Things You Can Make With Sourdough Starter, From Croutons ...

    www.aol.com/23-things-sourdough-starter-croutons...

    Some of the tangy sourdough pieces become chewy in the oven, while others develop crisp, toasted edges for a textural contrast. Get the Recipe Baked Brie Bread Bowl

  3. Crouton - Wikipedia

    en.wikipedia.org/wiki/Crouton

    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.

  4. Proofing (baking technique) - Wikipedia

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

    Examples include a home oven with a bowl of water and the pilot light on, a box with a bowl of hot water in it (the water is replaced periodically to maintain warmth), or a counter top proofer (an electric appliance) designed for home use. A dough retarder is a refrigerator used to control the fermentation of yeast when proofing dough. Lowering ...

  5. Template:Pie chart/slice - Wikipedia

    en.wikipedia.org/wiki/Template:Pie_chart/slice

    This template is used on approximately 6,900 pages and changes may be widely noticed. Test changes in the template's /sandbox or /testcases subpages, or in your own user subpage . Consider discussing changes on the talk page before implementing them.

  6. French onion soup - Wikipedia

    en.wikipedia.org/wiki/French_onion_soup

    French onion soup (French: soupe à l’oignon [sup a lɔɲɔ̃]) is a soup of onions, gently fried and then cooked in meat stock or water, usually served gratinéed with croutons or a larger piece of bread covered with cheese floating on top. Onion soups were known in France since medieval times, but the version now familiar dates from the mid ...

  7. Maillard reaction - Wikipedia

    en.wikipedia.org/wiki/Maillard_reaction

    The crusts of most breads, such as this brioche, are golden-brown mostly as a result of the Maillard reaction.. The Maillard reaction (/ m aɪ ˈ j ɑːr / my-YAR; French:) is a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds that give browned food its distinctive flavor.

  8. Shkedei marak - Wikipedia

    en.wikipedia.org/wiki/Shkedei_Marak

    Shkedei marak (Hebrew: שקדי מרק, lit. 'soup almonds'), known as mandlakh (Yiddish: מאַנדלאַך or מאַנדלעך, lit. 'little almonds') in Yiddish, or as "soup mandels" or "soup nuts" in the United States, [1] [2] is an Israeli food product consisting of crisp mini crouton used as a soup accompaniment. [3]

  9. Sheet pan - Wikipedia

    en.wikipedia.org/wiki/Sheet_pan

    A baker places a hot sheet pan full of bread rolls onto a cooling rack.. A sheet pan, also referred to as baking tray, baking sheet, or baking pan, is a flat, rectangular metal pan placed in an oven and used for baking pastries such as bread rolls, cookies, sheet cakes, Swiss rolls, and pizzas.

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