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E-book Best Bread Production Handbook
Before the use of brewer’s yeast for fermentation stage, a dough formed as a mix of water, wheat or rye and raisins, prunes and bran, had been left soaking as a first fermentation. Then, an initial alcoholic fermentation started and after a few days of cultivation an acidic fermentation triggered. After several refreshes, this sourdough was added to the dough. From the latest batch a piece of…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- 55 hlm
- Judul Seri
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- No. Panggil
- 664.7 ERA b
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