leaven dough method

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• Sponge and dough — The Sponge and dough method of making bread or bread related products is closely related to the sourdough method. However, unlike the sourdough method that ferments the dough en bulk , the sponge method ferments part of the ingredients for a… …   Wikipedia

• baking — Process of cooking by dry heat, especially in an oven. Baked products include bread, cookies, pies, and pastries. Ingredients used in baking include flour, water, leavening agents (baker s yeast, baking soda, baking powder), shortening (fats,… …   Universalium

• cereal processing — Introduction       treatment of cereals (cereal) and other plants to prepare their starch for human food, animal feed, or industrial use.        Nutrient composition of selected raw cereal grains (per 100 grams)Cereals, or grains, are members of… …   Universalium

• CULT — The Israelite cult was a system of ritual acts by which the Israelites, individually and collectively, actualized their particular relationship to the God of Israel. In the pre Exilic period (before 587–586 B.C.E.) this activity took the form of… …   Encyclopedia of Judaism

• Judaism — /jooh dee iz euhm, day , deuh /, n. 1. the monotheistic religion of the Jews, having its ethical, ceremonial, and legal foundation in the precepts of the Old Testament and in the teachings and commentaries of the rabbis as found chiefly in the… …   Universalium

• Sourdough — Two round loaves of naturally leavened (sourdough) bread. Sourdough is a dough containing a Lactobacillus culture, usually in symbiotic combination with yeasts. It is one of two principal means of biological leavening in bread baking, along with… …   Wikipedia

• Leavening agent — A leavening agent (sometimes called just leavening or leaven) is a substance used in doughs and batters that causes a foaming action intended to lighten and soften the finished product. The leavening agent reacts with moisture, heat, acidity, or… …   Wikipedia

• Ancient Israelite cuisine — refers to the food eaten by the ancient Israelites during a period of over a thousand years, from the beginning of the Israelite presence in the Land of Israel at the beginning of the Iron Age until the Roman period. The dietary staples were… …   Wikipedia

• Nordic bread culture — has existed in Denmark, Norway, and Sweden from prehistoric time through to the present. Contents 1 Prehistoric time (until around 1000 AD) 2 Denmark 2.1 History …   Wikipedia

• FOOD — The Biblical Period Diet in Ereẓ Israel during the biblical period was dependent mostly on the food supply of the closed agricultural economy. Most agricultural produce came from permanent settlements, and some wild plants were gathered, while… …   Encyclopedia of Judaism

• Proofing (baking technique) — Challah proofing in loaf pans. Bread covered with linen proofing cloth in the background. Proofing (also called proving), as the term is used by professional bakers, is the final dough rise step before baking, and refers to a specific rest period …   Wikipedia