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A dough with very high hydration. In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels, and medium hydration levels (58–65%) are typical for breads and rolls. [25]
The sponge and dough method is a two-step bread making process: in the first step a sponge is made and allowed to ferment for a period of time, and in the second step the sponge is added to the final dough's ingredients, [1] creating the total formula. [2] In this usage, synonyms for sponge are yeast starter or yeast pre-ferment.
Straight dough is a single-mix process of making bread. The dough is made from all fresh ingredients, and they are all placed together and combined in one kneading or mixing session. After mixing, a bulk fermentation [1] rest of about 1 hour or longer occurs before division. [2] It is also called the direct dough method. [3] [4]
When oral rehydration salts packets and suitable teaspoons for measuring sugar and salt are not available, the WHO has recommended that homemade gruels, soups, etc., may be considered to help maintain hydration. [23] A Lancet review in 2013 emphasized the need for more research on appropriate home made fluids to prevent dehydration. [24]
Sources where drinking water is commonly obtained include springs, hyporheic zones and aquifers (groundwater), from rainwater harvesting, surface water (from rivers, streams, glaciers), or desalinated seawater. For these water sources to be consumed safely, they must receive adequate water treatment and meet drinking water quality standards. [5]
There is one person in charge of regulating bottled water across the country. [citation needed] Between 60% and 70% of all bottled water is produced in state lines and the FDA can only regulate interstate commerce. [14] Therefore 60% to 70% of bottled water goes completely unregulated in the United States. [citation needed]
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