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- Pre-ferment abstract "A pre-ferment is a fermentation starter used in bread making, and is referred to as an indirect method. It may also be called mother dough.A pre-ferment and a longer fermentation in the bread-making process have several benefits: there is more time for yeast, enzyme and, if sourdough, bacterial actions on the starch and proteins in the dough; this in turn improves the keeping time of the baked bread, and it creates greater complexities of flavor. Though pre-ferments have declined in popularity as direct additions of yeast in bread recipes have streamlined the process on a commercial level, pre-ferments of various forms are widely used in artisanal bread recipes and formulas.".
- Pre-ferment thumbnail Pain-poolish1.JPG?width=300.
- Pre-ferment wikiPageID "3620951".
- Pre-ferment wikiPageRevisionID "592843400".
- Pre-ferment caption "Pain poolish, a pre-ferment".
- Pre-ferment hasPhotoCollection Pre-ferment.
- Pre-ferment name "Pre-ferment".
- Pre-ferment type Fermentation_starter.
- Pre-ferment subject Category:Baking.
- Pre-ferment subject Category:Breads.
- Pre-ferment subject Category:Cooking_techniques.
- Pre-ferment subject Category:Leavening_agents.
- Pre-ferment type Agent109190918.
- Pre-ferment type BakedGoods107622061.
- Pre-ferment type Bread107679356.
- Pre-ferment type Breads.
- Pre-ferment type CausalAgent100007347.
- Pre-ferment type Food100021265.
- Pre-ferment type Food107555863.
- Pre-ferment type Foodstuff107566340.
- Pre-ferment type LeaveningAgents.
- Pre-ferment type Matter100020827.
- Pre-ferment type PhysicalEntity100001930.
- Pre-ferment type Solid115046900.
- Pre-ferment type Starches107566863.
- Pre-ferment type Substance100020090.
- Pre-ferment type Food.
- Pre-ferment type FunctionalSubstance.
- Pre-ferment comment "A pre-ferment is a fermentation starter used in bread making, and is referred to as an indirect method. It may also be called mother dough.A pre-ferment and a longer fermentation in the bread-making process have several benefits: there is more time for yeast, enzyme and, if sourdough, bacterial actions on the starch and proteins in the dough; this in turn improves the keeping time of the baked bread, and it creates greater complexities of flavor.".
- Pre-ferment label "Poolish".
- Pre-ferment label "Pre-ferment".
- Pre-ferment label "Vorteig".
- Pre-ferment sameAs Vorteig.
- Pre-ferment sameAs Poolish.
- Pre-ferment sameAs m.09qgk1.
- Pre-ferment sameAs Q1931894.
- Pre-ferment sameAs Q1931894.
- Pre-ferment sameAs Pre-ferment.
- Pre-ferment wasDerivedFrom Pre-ferment?oldid=592843400.
- Pre-ferment depiction Pain-poolish1.JPG.
- Pre-ferment isPrimaryTopicOf Pre-ferment.
- Pre-ferment name "Pre-ferment".