Created by: pedroturci
Number of Blossarys: 1
English (EN)Long fermentation is a fermentation that occurs over a long period of time. The longer the bread dough ferments, the better it tastes, allegedly. This happens due to the higher concentration of ...
Final proof consists of the last stage of a bread's fermentation process, right before the dough goes into the oven. In some types of dough, most noticeably doughs made mostly from rye flour, it is a ...
Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such ...
In baking, rising is a physical process that happens because of fermentation. This process can be from a chemical reaction (with chemical leaveners, like baking soda), or from a biological process ...
Pita is a family of yeast-leavened round flatbreads common in the Middle East, Mediterranean and neighboring areas. It is a relatively simple bread, made basically of wheat flour, water, a fat ...
The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of ...
Ciabatta is an Italian white bread made from wheat flour, water, olive oil, salt, and yeast, created in 1982 by a baker in Verona, Veneto, Italy, in response to the popularity of French baguettes. ...
By: PedroF