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A traditional method of leavening bread using a small piece of dough from the previous batch of bread to create a starter dough for the next batch. The small piece of dough should be removed after the rising period and stored it in a covered bowl in the refrigerator for two days. When it is ready to be used, allow it to rest at room temperature for two or three hours. If the old dough will not be used within a few days, it can be frozen for up to six months. It should be loosely wrapped in wax paper followed by a wrapping of foil. When it is ready to use, it should be thawed in the refrigerator overnight before bringing it to room temperature.
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Removing a piece of dough |
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Old Dough Leavening term - Related Content |
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| Tender chicken, fresh vegetables, and a savory sauce baked in a flaky pastry crust – one of those perfect comfort foods. |
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| Sometimes called boiled dressing, although it shouldn't ever boil, this custard like dressing may be the one your grandmother made. It's also good on cole slaw or other vegetable salads, and can be varied with the addition of herbs or of curry powder, turmeric, chili powder, etc. added with the mustard. |
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| A traditional comfort food that will warm the heart on a cold evening. |
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| Although the ingredients are traditional, adding vegetables after the meat is half done keeps their flavors and textures intact. |
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| Italian pastry dough that resembles a stuffed turnover when filled. |
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The primary difference between making bread with a starter and making bread with the direct or straight yeast method is that starter breads require much more time to ... |
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| Fresh Cake Yeast | Active Dry Yeast | Quick-Rising Active Dry Yeast
Breads prepared with yeast that has first been activated in warm water before mixing with the other ... |
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Risen breads rely on a means of producing carbon dioxide gas that becomes trapped in the batter or dough causing the dough to rise. The carbon dioxide gas is produced ... |
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Chemical leavening agents allow bread dough to be prepared in minutes instead of hours. Chemical leavens, such as baking soda and baking powder, react immediately when ... |
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| For many bread recipes the final rising is often the second rising, while other breads may require two or more cycles of rising, punching, and kneading before being shaped and ... |
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| The process of adding a substance to bread dough (and other baked goods) that enables the dough to rise. Risen breads rely on a means of producing carbon dioxide gas that becomes ... |
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| A seasoning originating near the city of Baltimore during the early 1900's that is named for the Chesapeake Bay area of Maryland. It is a blend of over 10 different herbs and ... |
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| A kitchen utensil with a handle and a square beveled blade that is used to scrape, cut, and section ingredients when working with dough. Also referred to as a bench knife or ... |
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| A blend of pork and beef seasoned with spices and formed into a coarse textured loaf. The loaf is smoked over hardwoods for added flavor. It is intended for the loaf to be sliced ... |
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| A kitchen utensil that is used to mix and thoroughly combine the ingredients required for making dough. A natural wood handle is both long and sturdy to help maintain leverage ... |
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