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  2. These Cold Breakfast Ideas Are the Answer to Busy Mornings

    www.aol.com/cold-breakfast-ideas-answer-busy...

    Breakfast Cookies. Cookies for breakfast are always a good idea, but especially when they're loaded with feel-good ingredients like oats, dried cherries, pepitas, and puffed rice.

  3. List of pastries - Wikipedia

    en.wikipedia.org/wiki/List_of_pastries

    Instead of pasta; pastry sheets or pancakes made with flour, egg, oil and water are used. Cheesymite Scroll: Australia: A spiral pastry similar to Pain aux raisins, but is savory with cheese and Vegemite as the filling.

  4. Sourdough - Wikipedia

    en.wikipedia.org/wiki/Sourdough

    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.

  5. List of sourdough breads - Wikipedia

    en.wikipedia.org/wiki/List_of_sourdough_breads

    This is a list of sourdough breads. Sourdough is prepared through the fermentation of dough using naturally occurring lactobacilli and yeast. The lactic acid produced by the lactobacilli imbues it a more sour taste, as well as extending its shelf life compared to other breads. [a] [2] [3] Sourdough baking has a

  6. 20 Easy Breakfast Recipes to Help with Bloating - AOL

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    Overnight Matcha Oats with Berries. Greg DuPree. Blueberries and raspberries top these matcha overnight oats for a quick, meal-prep-friendly breakfast. View Recipe. Pineapple Spinach Smoothie.

  7. 21 Delicious, High-Protein Plant-Based Meals - AOL

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    Dinner “Beef” and Broccoli Stir Fry. In a large skillet or wok over medium, heat 1 Tbsp olive oil. Add 1 cup cubed tempeh and cook until golden brown on all sides, 5 to 7 minutes.

  8. Pre-ferment - Wikipedia

    en.wikipedia.org/wiki/Pre-ferment

    When maintaining a starter's existing weight, it is advised to discard 60% (or more) of the starter, replacing that discarded dough with new dough. If an increased amount of starter is required, simply add new dough. 40-parts-to-60-parts of old-dough-to-new-dough by weight, or 2-to-3, is known as the back-slopping ratio, and changes to that ...

  9. Pancake - Wikipedia

    en.wikipedia.org/wiki/Pancake

    Sourdough was used by prospectors and pioneers to make pancakes without having to buy yeast. Prospectors would carry a pot of sourdough to make pancakes and bread, as it could last indefinitely, needing only flour and water to replenish it. [55] Sourdough pancakes are now a particular speciality in Alaska. [56]