O–Toro OAC Ruby Gold Potatoes Oak Lettuce Oak Root Fungus Oat Bran Oat Flakes Oat Flour Oat Groats Oat Milk Oat Sprout Milk Oat Sprouts Oatmeal -- Brose Oats Oats -- Instant Oats -- Quick Oats -- Rolled Oats -- Steel-Cut Oats --Groats Oaxaca Cheese Obelix Potatoes Oca Occitane -- À la Ocean Clams Ocean Sunfish Oceania Potatoes Oceanic Bonito Ochlockonee Blueberries Ochro Octavia Potatoes October Beans Octopus Octopus Salad Oden Odika Odori Ebi 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 |
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