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A type of sourdough bread that originated in France. The sourdough leavening method actually originated in France and from there, its popularity spread to many parts of Europe and then to the new world and became very popular with the pioneers during the 1849 Gold Rush in California. French sourdough comes in many shapes and sizes. Baton shapes and the large country loaves are among the popular shapes. French sourdough bread features a very chewy crust, open crumb, and a moderately dense texture.
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French Sourdough Bread term - Related Content |
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| A great tasting variation to standard bread stuffing. |
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| Bread-making may seem difficult, but the process is really quite simple and the actual working time is minimal, especially when using a food processor. Although the aroma of baking bread is a reward in itself, the satisfaction of serving up the finished product is the real payoff. |
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| This unbeatable classic American sandwich, named for the French bread it is prepared with, can be served au jus (French for “with juice”) or with a creamy homemade horseradish sauce. |
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| A beautiful dessert with great apple flavor. |
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| Bread Shapes | Bun and Roll Shapes
Bread Shapes
Bread and rolls are produced in all shapes and sizes, which are determined by a number of factors including:
The ... |
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Breads Using Starters
Many basic bread varieties use a starter as the leavening agent. Using a starter is a traditional method of leavening requiring only a mixture of ... |
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Bread Making Demonstration - Bread Using a Starter
Ciabatta
Ciabatta is typically identified by its shape, which is that of a worn or flattened slipper, and thus the ... |
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| Nutritional Profile of Bread | Significance of Enriched White Bread | Gluten
Nutritional Profile of Bread
The nutritional profiles for the breads listed below ... |
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The length of time that bread will keep depends on a number of factors including the ingredients used, temperature, humidity, storage container, and storage location. ... |
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| A type of metal or aluminum pan that is 16 to 20 inches in length and formed with a curved base so that long lengths of dough can be laid horizontally to be baked into baguettes. ... |
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| A white French bread with a tangy, sour flavor that has been created by using a starter of fermented flour and water, instead of active dry yeast as the leavening agent. Many ... |
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| A crusty yeast bread that is prepared with a dough mixed with water instead of milk. Water is also brushed or sprayed on the crust while the bread is being baked in order to make ... |
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| A type of sourdough bread made famous in San Francisco. It is one of the most well known varieties of American bread outside of the United States. Sourdough was a popular variety ... |
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| A type of sourdough bread popular in Germany, made with bread flour or whole-wheat flour and rye flour, which is one of the most widely cultivated and used grains in the country. ... |
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