The initial fermentation period after mixing a yeast dough.
Sometime added to cookies, cakes, and bread doughs, raisins are grapes that have been either dehydrated in a factory or dried naturally by the sun. Sulphur dioxide is added to golden raisins to preserve their light color. Dark raisins are air-dried for a longer period of time, which explains their more wizened appearance.
Medieval bread bakers hard at work Fruit-studded aromatic stollen from Germany, Polish babka shaped like a ladies skirt, Austrian and Alsatian kugelhopf baked in a fluted mold, high-hat Italian panettone, and their French kissin’ cousins, the brioche, the baba, and the savarin, are all related yeast doughs that have delighted kings and commoners since medieval … Continue reading →
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