Sourdoughrecipes developed by the stampeders required a 'starter' of dough that had been allowed to ferment.
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A boule can be leavened with commercial yeast, chemical leavening, or even wild yeastsourdough.
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Sourdoughbreads are made with asourdoughstarter (which differs from starters made with baker's yeast).
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It was not until the 18th century that it became common practice to make leavened rye breads;sourdoughwas mostly used.
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For yeast-based and sponge (such assourdough) breads, a common production technique is the dough is mixed, kneaded, and then left to rise.
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In the presence of lactic acid bacteria, however, somesourdoughyeasts have been observed to produce twice the gas of baker's or packaged yeast.
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The burger is made up ofsourdoughbread, a 1/3 lb. patty, lettuce, tomato, red onion, 1000 island dressing, and pickles on the side.
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Sourdoughalso became popular because of its ability to combine well with seafoods and soups, such as cioppino, clam chowder, and chili.
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Recently there has been a revival ofsourdoughbread in artisan bakeries.
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In the video, he helps explain howsourdoughbread is made.
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Unusual for a yeast orsourdoughbread, the dough has sufficient liquidity to be poured onto the baking surface, rather than rolled out.
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Next, roasting ofsourdoughis done on a large rectangular metallic tray before mashing and fermentation.
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Many bakeries, delis and home industries also sell commercial rusks, sometimes made from non-traditional ingredients, such as baking powder rather thansourdough.
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Both the baker's yeast and thesourdoughmethods of baking bread follow the same pattern.
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Seor thus gave the bread asourdoughflavor.
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