Quotation from: General ScienceWritten by: Bertha M. Clark |
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Soon it was discovered that a pinch of this fermented dough acted as a starter on a fresh batch of dough. Hence, a little of the fermented dough was carefully saved from a batch, and when the next bread was made, the fermented dough, or leaven, was worked into the fresh dough and served to raise the mass more quickly and effectively than mere exposure to air and warmth could do in the same length of time. This use of leaven for raising bread has been practiced for ages.
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