Created by: pedroturci
Number of Blossarys: 1
English (EN)A baguette is a long, thin loaf of French bread that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp ...
In physics, elasticity is the ability of a body to resist a distorting influence and to return to its original size and shape when that influence or force is removed. Solid objects will deform when ...
Kneading is a process in the making of bread or pasta dough, used to mix the ingredients and add strength to the final product. Its importance lies in the mixing of flour with water. When these two ...
Baking is a method of preparing food that uses dry heat, normally in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods ...
The starter culture refers to the soughdough starter, while it's still being made. In order for the starter to be able to leaven bread products, it needs to develop a very active microorganism ...
Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is ...
Stretch and fold is a technique, used in sourdough bread making as an alternative to kneading, but a lot subtler. This technique is mostly used in this type of preparation due to the high moisture of ...
By: PedroF