|
Desem
Desem (pronounced DAY-zum) (Dutch for "leaven") is both a type of sourdough pre-ferment, starter made from whole wheat flour, spelt flour or other flours (such as kamut, durum and tritordeum) and water, and the resulting bread. Desem bread is essentially a 100% whole grain pain au levain, done in the old French way for those who do not prefer their bread sour. Desem starter is traditionally used in Belgium to make healthy, nutrient-rich bread. The starter is grown in a bed of flour at cool temperatures until it reaches sufficient maturity. The starter is not exposed to outside bacteria and yeasts, but achieves its leavening power from organisms present in the whole wheat flour itself. For this reason, desem starter is best made with grains free of chemicals (i.e. organically grown without herbicides, pesticides or dessicants) and water that does not contain chlorine or fluoride. The leavening power of desem starter may be stronger than that of typical sourdough starters. The term ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sourdough Breads
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 (Pliny), Natural History'': Sourdough remained the usual ... [...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 d ... [...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 d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pre-ferment
A ferment (also known as bread starter) is a fermentation starter used in ''indirect'' methods of bread making. It may also be called mother dough. A ferment and a longer fermentation in the bread-making process have several benefits: there is more time for yeast, enzyme and, if sourdough, bacterial actions on the starch and proteins in the dough; this in turn improves the keeping time of the baked bread, and it creates greater complexities of flavor. Though ferments have declined in popularity as ''direct'' additions of yeast in bread recipes have streamlined the process on a commercial level, ferments of various forms are widely used in artisanal bread recipes and formulas. Classifications In general, there are two ferment varieties: sponges, based on baker's yeast, and the starters of sourdough, based on wild yeasts and lactic acid bacteria. There are several kinds of pre-ferment commonly named and used in bread baking. They all fall on a varying process and time spe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tritordeum
Tritordeum is a hybrid crop, obtained by crossing durum wheat with the wild barley '' Hordeum chilense''. It has less gliadin (gluten) than wheat, but still performs well in breads, both in terms of dough rising and texture qualities, and in taste-testing, where it substantially outperformed gluten-free breads. It has ten times more lutein, more oleic acid, and more fiber than wheat, giving products made from it a yellower hue and a pleasant flavor profile. Under development by the Spanish National Research Council since 1977, it was launched onto the market in April 2013 by the start-up Agrasys company created under the auspices of the University of Barcelona The University of Barcelona ( ca, Universitat de Barcelona, UB; ; es, link=no, Universidad de Barcelona) is a public university located in the city of Barcelona, Catalonia, in Spain. With 63,000 students, it is one of the biggest universities i ... to commercialize the cereal. It is planted on about 1300 ha in Portug ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Laurel's Kitchen
''Laurel's Kitchen'' is a vegetarian cookbook, first published in 1976, that contributed to the increasing awareness of vegetarian eating in the US. Its authors were Laurel Robertson, Carol Flinders, and Bronwen Godfrey, and its subtitle was ''a handbook for vegetarian cookery & nutrition''. A second edition, ''The New Laurel's Kitchen'', was published in 1986. It had the same subtitle and the same first two authors, and Brian Ruppenthal was the new third author. The book has sold over a million copies. The same authors have published related ''Laurel's Kitchen'' books on breadmaking and caregiving. Influence The book has been mentioned in many magazines. For example: :*In 1994, the ''Vegetarian Times'', a leading magazine for vegetarians, surveyed the most admired cookbooks among a "panel of cookbook authors, food editors, and chefs." ''The New Laurel's Kitchen'' was the "clear winner" for "best cookbook for beginners" (p. 107). :*In 1978, ''Yoga Journal'' contained two reviews of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetarian
Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, insects, and the flesh of any other animal). It may also include abstaining from eating all by-products of animal slaughter. Vegetarianism may be adopted for various reasons. Many people object to eating meat out of respect for sentient animal life. Such ethical motivations have been codified under various religious beliefs as well as animal rights advocacy. Other motivations for vegetarianism are health-related, political, environmental, cultural, aesthetic, economic, taste-related, or relate to other personal preferences. There are many variations of the vegetarian diet: an ovo-lacto vegetarian diet includes both eggs and dairy products, an ovo-vegetarian diet includes eggs but not dairy products, and a lacto-vegetarian diet includes dairy products but not eggs. As the strictest of vegetarian diets, a vegan diet excludes all animal products, and can be accompan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whole Wheat Flour
Whole-wheat flour (in the US) or wholemeal flour (in the UK) is a powdery substance, a basic food ingredient, derived by grinding or mashing the whole grain of wheat, also known as the wheatberry. Whole-wheat flour is used in baking of breads and other baked goods, and also typically mixed with lighter "white" unbleached or bleached flours (that have been treated with flour bleaching agent(s)) to restore nutrients (especially fiber, protein, and vitamins), texture, and body to the white flours that can be lost in milling and other processing to the finished baked goods or other food(s). White whole wheat flour In the United States, white whole-wheat flour is flour milled from hard white spring wheat and contains the bran and germ. In the United Kingdom and India whole-wheat flour is more commonly made from white wheat instead of hard winter red wheat, as in the United States See also * Wheat flour * Whole grain * Unifine Mill * Graham bread an early attempt to reintro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Belgium
Belgium, ; french: Belgique ; german: Belgien officially the Kingdom of Belgium, is a country in Northwestern Europe. The country is bordered by the Netherlands to the north, Germany to the east, Luxembourg to the southeast, France to the southwest, and the North Sea to the northwest. It covers an area of and has a population of more than 11.5 million, making it the 22nd most densely populated country in the world and the 6th most densely populated country in Europe, with a density of . Belgium is part of an area known as the Low Countries, historically a somewhat larger region than the Benelux group of states, as it also included parts of northern France. The capital and largest city is Brussels; other major cities are Antwerp, Ghent, Charleroi, Liège, Bruges, Namur, and Leuven. Belgium is a sovereign state and a federal constitutional monarchy with a parliamentary system. Its institutional organization is complex and is structured on both regional ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Water
Water (chemical formula ) is an Inorganic compound, inorganic, transparent, tasteless, odorless, and Color of water, nearly colorless chemical substance, which is the main constituent of Earth's hydrosphere and the fluids of all known living organisms (in which it acts as a solvent). It is vital for all known forms of life, despite not providing food energy, food, energy or organic micronutrients. Its chemical formula, H2O, indicates that each of its molecules contains one oxygen and two hydrogen atoms, connected by covalent bonds. The hydrogen atoms are attached to the oxygen atom at an angle of 104.45°. "Water" is also the name of the liquid state of H2O at standard temperature and pressure. A number of natural states of water exist. It forms precipitation in the form of rain and aerosols in the form of fog. Clouds consist of suspended droplets of water and ice, its solid state. When finely divided, crystalline ice may precipitate in the form of snow. The gaseous state of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Durum
Durum wheat (), also called pasta wheat or macaroni wheat (''Triticum durum'' or ''Triticum turgidum'' subsp. ''durum''), is a tetraploid species of wheat. It is the second most cultivated species of wheat after common wheat, although it represents only 5% to 8% of global wheat production. It was developed by artificial selection of the domesticated emmer wheat strains formerly grown in Central Europe and the Near East around 7000 BC, which developed a naked, free-threshing form. Like emmer, durum wheat is awned (with bristles). It is the predominant wheat that grows in the Middle East. ''Durum'' in Latin means "hard", and the species is the hardest of all wheats. This refers to the resistance of the grain to milling, in particular of the starchy endosperm, implying dough made from its flour is weak or "soft". This makes durum favorable for semolina and pasta and less practical for flour, which requires more work than with hexaploid wheats like common bread wheats. Des ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. In many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production. History Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe and Australia revealed starch residue on rocks used for pounding plants. It is possible that during this time, starch extract from the roots of plants, such as c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.svg "Click for more on -> Water")
