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A process in breadmaking where there is a period time allowed for fermentation during the mixing stage. The yeast and any starter being used are added and mixed with only a portion of the flour. The dough is allowed to set until it has expanded slightly and then the mixing stage is continued. This process makes a lighter crumb bread with a flavor that is less yeasty.
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USDA Nutrition Facts |
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| Serving Size 1 oz |
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| Calories 289 |
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| Protein 5g |
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| Total Fat 2g |
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| Total Carbohydrates 61g |
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| Dietary Fiber 0g |
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| Sugars 36g |
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| Potassium 99mg |
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| Sodium 244mg |
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| Cholesterol 102mg |
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| Serving Size 1 oz |
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| Calories 297 |
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| Protein 7g |
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| Total Fat 4g |
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| Total Carbohydrates 57g |
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| Potassium 141mg |
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| Sodium 228mg |
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| Cholesterol 170mg |
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| Serving Size 1 oz |
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| Calories 364 |
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| Protein 3g |
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| Total Fat 11g |
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| Total Carbohydrates 63g |
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| Dietary Fiber 0g |
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| Sugars 40g |
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| Potassium 87mg |
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| Sodium 365mg |
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| Cholesterol 16mg |
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Sponging term - Related Content |
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| A type of bread dough leavening method that combines some of the benefits of the direct leavening method with the some of the benefits of the sourdough starter leavening method. ... |
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| A kitchen utensil with an open-celled texture that is semi-hard when dry or soft and porous when wet. With each cell being open to the next cell, it effectively absorbs excess ... |
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| A cake made from a mixture of egg yolks and sugar, which has been beaten until fluffy, and then has beaten egg whites folded into it. The eggs are the only leavening agent in the ... |
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| Due to the difficulty in cleaning grill pans that contain ridges after they have been used for cooking, a custom formed cleaning utensil has been designed, referred to as a grill ... |
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| A light cake that presents beautifully. |
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| With a bold lemon flavor, these tasty sponge cake treats are the perfect way to top off any meal. Serve them with fresh berries for a lively summertime dessert. |
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