X-cat-ik Chiles Xaafi Xaccuti Xanthan Gum Xavier -- Consommé Xcatic Xian Garlic Xiao Long Bao Xiao long tang bao Ximenia XimXim Xinomavro Grapes XO XO Sauce Xu Xu Xylitol Xylopia Ya Li Pear Yabbies Yacon Yadkin Blueberries Yak Yak -- Chauri Yak Butter Tea Yak Cheese Yak Cheese -- Rajya Metok Yaki-Imo Yaki -- Dondon Yaki -- Ebi Tama Yaki -- Gyu Tama Yaki -- Mikkusu Yaki -- Modan Yaki -- Monja Yaki -- Okonomi Yaki Dofu Previous | Next | Pre-Ferments© Copyright 2009. All rights reserved and enforcedA Pre-Ferment is a dough that has had a head-start on fermenting before the rest of the ingredients are added. It adds taste, and helps the finished bread product hold moisture so that it will stay fresher long. Pre-Ferments also helped give strength at a time when European flours were weaker. Poolish and Biga are, respectively, French and Italian versions of pre-fermented dough. Also called: Préfermentations (French)
Other entries for:StartersBiga, Crème de Levain, Poolish, Pre-Ferments, Starters (French) Other entries for:LeavenersChemical Leaveners, Hartshorn, Yeast |
|
Send Page
| Terms of Use
| Reprint Permission
| Report Error
| Contact Us
| Site Credits
| RSS Feed 
| Second Life® office
| Second Life® office
© Copyright 2009. All rights reserved and enforced. | Site Design by Cranberry Ink