A mixture of water, yeast, and all-purpose flour that has been fermented (usually
overnight) until it has a sour smell; used to make sourdough breads.
Fifth step in making yeast breads,
Also called the straight-mix method, this method of making yeast breads can be used
on all types of yeast dough. All ingredients are combined at the same time, or the
yeast is mixed with warm water first at a temperature of 100°F–120°F (38°C–49°C).
After the water, yeast, sugar, salt, and flour are properly mixed, the dough is kneaded
until it is elastic and smooth.
Bread dough that is leavened and that uses a starter, which is a mixture of water,
yeast, and all-purpose flour that has been fermented (usually overnight) until it has
a sour smell. The starter serves as the yeast, rather than the dry yeast that is used in
other doughs.
Stage in the process of making yeast bread during which the dough is left to rise a
second time, after it has been kneaded and punched down.
Third step in making yeast breads.
Method of mixing yeast doughs. In the first stage, the yeast, half of the liquid, and
half of the flour are mixed together to make a thick batter called a sponge.
Sixth step in making yeast breads,
Verticales
First step in making yeast breads, in which all ingredients are measured accurately.
The process of preparing dough by pressing the mixture of ingredients (water, flour,
yeast, etc.) together with your hands.
Bread doughs made with flour, yeast, water, and salt that have very little or no sugar
or fat.
Fourth step in making yeast breads,
Seventh step in making yeast breads,
The thick batter resulting from the first stage of the ____ method of mixing yeast
doughs, in which the yeast, half of the liquid, and half of the flour are mixed together.
Bread doughs made with the same ingredients as lean doughs, but with the addition
of shortening or tenderizing ingredients such as sugars, syrups, butter, eggs, milk, and
cream.
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