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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. Sourdough baking has a devoted community today. Many devotees share starters and tips via the Internet, and hobbyists often proudly share their work on social media. Sourdough breads * * * * * * * * * * * * * Rugbrød () is a very common form of rye bread from Denmark. usually resembles a long brown extruded rectangle, no more than 12 cm high, and 30–35 cm wide, depending on the bread pan in which it is baked. The basic ingredient is rye flour which will produce a plain or "old-fashioned" bread of uniform, somewhat heavy structure, but the most popular versions today contain whole grains (cracked or chopped rye kernels) and often other seeds such as sunflower seeds, linseeds or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Homemade Sourdough 2020
Homemade may refer to: *Handicraft, things that are made by hand *''Homemade'', ''T4 (Channel 4), T4'' TV series 2006 *''HomeMADE'', Australian reality TV series 2009 *''Homemade TV'', a Canadian children's television series 1976 to 1977 *Homemade (album), ''Homemade'' (album), by The Osmonds 1971 *''Homemade'', album by Cephas & Wiggins 1999 *Home Made (1927 film), ''Home Made'' (1927 film), an American silent comedy film * Home Made (2017 film), ''Home Made'' (2017 film), an Israeli short film *Homemade (TV series), ''Homemade'' (TV series), an Italian-Chilean anthology series *Homemade (song), "Homemade" (song), a 2019 song by Jake Owen See also *Homemade leverage, use of personal borrowing of investors to change the amount of financial leverage of a firm {{disambiguation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pumpernickel
Pumpernickel (; ) is a typically heavy, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye. It is sometimes made with a combination of rye flour and whole rye grains ("rye berries"). At one time it was traditional peasant fare, but largely during the 20th century various forms became popular with other classes through delicatessens and supermarkets. Present-day European and North American pumpernickel differ in several characteristics, including the use of additional leaveners. The North American version may have coloring and flavoring agents, added wheat flour, a higher baking temperature, and a dramatically shortened baking time. Etymology The word supposedly stems from an old Bavarian term for "hard", either referring to the process used to grind the grain into flour, or the density of the final bread product. According to ''Langenscheidts Taschenwörterbuch'' (1956), it refers to a form of " pumping work". The philologist Johann ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Puratos Sourdough Library
The Sourdough Library was founded in October 2013 in Saint-Vith, Belgium, and is the only facility in the world dedicated to housing sourdough cultures. The library is housed at the Puratos Center for Bread Flavour, with a mission to conserve and promote sourdoughs from around the world, to conduct research, and to ensure the survival of the various strains for future use. It currently has over 900 strains of wild yeast and lactic acid bacteria recorded. Every new sample that arrives at the library is checked and analyzed in the laboratory, run by Professor Marco Gobbetti. The library is a not-for profit initiative from Puratos and as of 2016 has 87 sourdoughs, including 12 from the United States. See also * 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 she . ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kommissbrot
Kommissbrot, formerly Kommißbrot, is a dark type of German bread, baked from rye and other flours, historically used for military provisions. Description Kommissbrot is a dark bread made from rye and wheat flours as a sourdough. It has a firm but not hard crust, and because it is normally baked in a loaf pan, it develops a crust only on the top. It is noted for its long shelf life. History Since the 16th century, ''Kommiß'' has been used as a word for a military troop, and so ''Kommißbrot'' was used to mean the bread provided for the military, since ''Brot'' is the German word for bread, and it came to be used to denote the type of bread. The nutritional value of kommissbrot was studied by Prausnitz in 1893 and by Wenceslaus Plagge and Georg Lebbin in 1897. It was used as military provisions in World War I, when sawdust was sometimes added to compensate for shortages of flour, and in World War II. A study by M. Gerson in 1941 concluded that kommissbrot covered the daily re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Herman Cake
Herman cake (often called Herman) is a 'friendship cake'. Similar to the Amish friendship bread, the starter is passed from person to person (like a chain letter) and continues to grow as it contains yeast and lactic acid bacteria. One starter can, in theory, last indefinitely. The other ingredients for the mixture are milk, sugar, flour and warm water. They became popular in the 1970s. The Herman starter does not have to be refrigerated, and sits on a countertop for ten days. The starter 'breathes' when covered loosely with a tea-towel and left out on the worktop and stirred occasionally. This occurs because of the yeast in the Herman starter, making the mixture frequently bubble. The dough also smells strongly of beer because of the yeast. The Herman starter is given in a jar with a set of instructions to guide through the next ten days with the mixture. After four days additional ingredients are added and stirred, and again on the eighth day. On the ninth day, Herman is di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eish Merahrah
Eish merahrah ( arz, عيش مرحرح, , "smoothed-out bread", "spread-out bread") is a flatbread, made with ground fenugreek seeds and maize, eaten in Egypt. It is part of the traditional diet of the Egyptian countryside, prepared locally in village homes in Upper Egypt. The loaves are flat and wide, and usually about 50 cm in diameter. A soft dough is made with the maize flour and left to ferment overnight with a sourdough Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities. History In the ''Encyclopedia of Food Microbio ... starter, shaped into round loaves, and then allowed to rise or “proof” for 30 minutes before being flattened into round disks and baked. These loaves can be kept for one to two weeks in an airtight container. The addition of fenugreek seeds is thought to increase the protein content, storage length, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Borodinsky Bread
Borodinsky bread (russian: бородинский хлеб ''borodinskiy khleb'') or borodino bread is a dark brown sourdough rye bread of Russian origin, traditionally sweetened with molasses and flavored with coriander and caraway seeds. Preparation Borodinsky bread has been traditionally made (with the definite recipe fixed by a ГОСТ 5309-50 standard) from a mixture of no less that 80% by weight of a whole-grain rye flour with about 15% of a second-grade wheat flour and about 5% of rye, or rarely, barley malt, often leavened by a separately prepared starter culture made like a choux pastry, by diluting the flour by a near-boiling (95-96 °C) water, and adding the yeast after cooling the mix to 65-67 °C, but then mostly inoculated by the previous batches of dough instead of the dry yeast. It is then sweetened and colored with beet sugar molasses, and flavored with salt and spices, of which the coriander seed is required, and caraway is optional, but still qui ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Denmark
) , song = ( en, "King Christian stood by the lofty mast") , song_type = National and royal anthem , image_map = EU-Denmark.svg , map_caption = , subdivision_type = Sovereign state , subdivision_name = Danish Realm, Kingdom of Denmark , established_title = History of Denmark#Middle ages, Consolidation , established_date = 8th century , established_title2 = Christianization , established_date2 = 965 , established_title3 = , established_date3 = 5 June 1849 , established_title4 = Faroese home rule , established_date4 = 24 March 1948 , established_title5 = European Economic Community, EEC 1973 enlargement of the European Communities, accession , established_date5 = 1 January 1973 , established_title6 = Greenlandic home rule , established_date6 = 1 May 1979 , official_languages = Danish language, Danish , languages_type = Regional languages , languages_sub = yes , languages = German language, GermanGerman is recognised as a protected minority language in t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rye Bread
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 typically denser than bread made from wheat flour. Compared to white bread, it is higher in dietary fiber, fiber, darker in color, and stronger in flavor. Rye bread was considered a staple through the Middle Ages. Many different types of rye grain have come from north-central, western, and eastern European countries such as Iceland, Germany, Austria, Denmark, Sweden, Norway, Finland, Estonia, Latvia, Lithuania, Poland, Belarus, Ukraine, Russia, the Netherlands, Belgium, France, and the Czech Republic and is also a specialty in the canton of Valais in Switzerland. Around 500 AD, the Germanic tribe of Saxon people, Saxons settled in Great Britain, Britain and introduced rye, which was well-suited to its temperate climates. Biochemistry While rye and wheat are genetically similar enou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rugbrød
() is a very common form of rye bread from Denmark. usually resembles a long brown extruded rectangle, no more than 12 cm high, and 30–35 cm wide, depending on the bread pan in which it is baked. The basic ingredient is rye flour which will produce a plain or "old-fashioned" bread of uniform, somewhat heavy structure, but the most popular versions today contain whole grains (cracked or chopped rye kernels) and often other seeds such as sunflower seeds, linseeds or pumpkin seeds. The dough may be made exclusively with rye flour or contain up to one third whole rye grains. A small amount of wheat flour, sugar or molasses is often added to adjust the taste or because wheat flour is cheaper than rye (contrary to in former times). ''Rugbrød'' was the major staple of most of the population until potatoes became widespread during the late 19th century, and even up to the 1950s, Danes ate much larger amounts of ''rugbrød'' than today. It has been discussed why this bre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Injera Texture
Injera (, ; om, Biddeena; ) is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour. In Ethiopia, Eritrea, and some parts of Sudan, injera is the staple. Injera is central to the dining process, like bread or rice elsewhere. Ingredients Traditionally, injera is made with just two ingredients – teff flour and water. Teff flour is ground from the grains of ''Eragrostis tef'', also known as teff, an ancient cereal crop from the Ethiopian Highlands. Teff production is limited to certain middle elevations with adequate rainfall, and, as it is a low-yield crop, it is relatively expensive for the average farming household. As many farmers in the Ethiopian highlands grow their own subsistence grains, wheat, barley, corn, or rice flour are sometimes used to replace some or all of the teff content. Teff seeds are graded according to color, used to make different kinds of injera: ''nech'' (white), ''key'' or ''quey'' (red), and '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sourdough
Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities. History In the ''Encyclopedia of Food Microbiology'', Michael Gaenzle writes: "The origins of bread-making are so ancient that everything said about them must be pure speculation. One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland, but the origin of sourdough fermentation likely relates to the origin of agriculture in the Fertile Crescent and Egypt several thousand years earlier", which was confirmed a few years later by archeological evidence. ... "Bread production relied on the use of sourdough as a leavening agent for most of human history; the use of baker's yeast as a leavening agent dates back less than 150 years." Pliny the Elder described the sourdough method in his '' Natural History'': Sourdough remained the usual form of leavening do ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
