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Understanding Artisan Breads
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Understanding Artisan Breads
common Characteristics
- - Handmade
- - Use of pre-ferments & sourdough or culture starters
- - No chemical additives or preservatives
- - Traditional production methods
- - No chemical additives or preservatives
- - Use of pre-ferments & sourdough or culture starters
- - Handmade
Sourdough Starters
Yeast Pre - Ferments
- Polish - thin yeast tarter made with equal parts flour & water + commercial yeast
- Biga : the italian term for pre-ferment. usually is a stiff and made 2 time the quantity of yeast as a polish
- Levain- levure - french term. (levain mean "yeast". Levain means "sourdough")
- Pate Fermentee - a piece of fermented bread dough saved from a previous batch
- Mixed fermentation - a straight dough in which both a pre-ferment & a fresh addition of yeast
- Pate Fermentee - a piece of fermented bread dough saved from a previous batch
- Levain- levure - french term. (levain mean "yeast". Levain means "sourdough")
- Biga : the italian term for pre-ferment. usually is a stiff and made 2 time the quantity of yeast as a polish
- Polish - thin yeast tarter made with equal parts flour & water + commercial yeast
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- Mind Map on Understanding Artisan Breads, created by Nur Izzah on 29/09/2018.
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- Nur Izzah
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