Created by: PedroF
Number of Blossarys: 1
English (EN) Sourdough is a dough containing a Lactobacillus culture in symbiotic combination with yeasts. It is one of the principal means of biological leavening in bread baking, the others using cultivated ...
Starch or amylum is a polymeric carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants as energy storage. It is ...
Water is the major constituent of all living matter. When pure, it is an odorless, tasteless, slightly compressible liquid oxide of hydrogen H2O which freezes at 0° C (32ºF) and boils at 100° C ...
Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food.The many species of wheat together make up the genus Triticum; the most widely grown is common wheat ...
A whole grain, also called a wholegrain, is a grain of any cereal and pseudocereal that contains the endosperm, germ, and bran, in contrast to refined grains, which retain only the endosperm. ...
Yeast promotes alcoholic fermentation, consists largely of cells of a fungus (as the saccharomyces, Saccharomyces cerevisiae), and is used as a leavener in baking. It gives the characteristic flavor ...
Brioche is a pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb. It is considered a Viennoiserie, in that it is ...
