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Sourdough or sourdough bread is a bread made by allowing the dough to ferment using naturally occurring lactobacillaceae and yeast before baking. The fermentation process produces lactic acid , which gives the bread a sour taste and improves its keeping-qualities.
A loaf of bread baked with Carl Griffith's sourdough starter sits on a board. Carl Griffith's sourdough starter, also known as the Oregon Trail Sourdough or Carl's starter, is a sourdough culture, a colony of wild yeast and bacteria cultivated in a mixture of flour and water for use as leavening. [1]
Spontaneous sourdough starters take, at a minimum, several days, and are subject to many variables. [3] To make a sourdough starter from scratch, the minimum-needed ingredients are flour, water, and time. This starter is maintained with daily feedings or refreshments of fresh flour and water or, new dough.
In 1997, MaryJane Butters and her husband, Nick Ogle, bought the organic flour business owned for 40 years by Joseph Barron in Oakes dale, Washington. [31] The mill was the only one left of the many mills once standing in the area. The deal included an electric grinding mill machine and an old, four-story mill building with the original ...
A bakery is an establishment that produces and sells flour-based baked goods made in an oven such as bread, cookies, cakes, doughnuts, bagels, pastries, and pies. [1] Some retail bakeries are also categorized as cafés , serving coffee and tea to customers who wish to consume the baked goods on the premises.
Boudin Bakery (Anglicized pronunciation: boo-DIN) is a bakery based in San Francisco, California, known for its sourdough bread (trademarked as "The Original San Francisco Sourdough"). [1] The bakery is recognized as the "oldest continually operating business in San Francisco."
9th edition, 1951. 878 pp. (The New Fannie Farmer Boston Cooking-School Cookbook on cover) 10th edition, 1959. 596 pp. (The All New Fannie Farmer Boston Cooking-School Cookbook) 11th edition, 1965. 624 pp. (first to be titled The Fannie Farmer Cookbook) 12th edition, 1979. 811 pp. ("Revised by Marion Cunningham with Jeri Laber")
Becker was a passionate advocate of healthy eating, and the 1951 edition was marked by an increased emphasis of such topics as whole grains and fresh produce. Many of the old "can-opener" recipes from Streamlined Cooking were eliminated. This edition also was the first to introduce the use of the blender and other modern household items into ...