![]() One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland, but the origin of sourdough fermentation likely relates to the origin of agriculture in the several thousand years earlier. History In the Encyclopedia of Food Microbiology, Michael Gaenzle writes: 'The origins of bread-making are so ancient that everything said about them must be pure speculation. It is important in baking -based breads, where does not produce comparable results. It is one of the principal means of in bread baking, the others using cultivated forms of yeast. Introduction Sourdough is a containing a culture in symbiotic combination with yeasts.The Taste of Bread By Raymond Calvel preview at Google Books.Īlberta drivers license format. ![]() The Taste of Bread - newly available as PDF ebook from Springer. ![]()
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