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• Sourdough breads
  ...bread has a mildly sour taste not present in most bread made with baker's yeast and keeps better than other types of bread due to the lactic acid produced The history of sourdough can be traced back to ancient [[Egypt]] around 1500 BC and is likely to hav
  2 KB (379 words) - 17:38, 1 April 2024
• Levain
  ...is cultivated and maintained in a mixture of flour and water, known as a [[sourdough starter]]. The term "levain" is derived from the French word for "leaven". ...times. The [[Ancient Egyptians]] are often credited with the discovery of yeast leavening, and it is believed that they used a form of levain in their brea
  2 KB (301 words) - 21:17, 27 February 2024
• Boudin Bakery
  ...f a family of master bakers from [[Burgundy]], [[France]], by blending the sourdough prevalent among miners in the [[California Gold Rush]] with French techniqu ...ourdough starter, which is a mixture of flour and water that captures wild yeast, is still used in the bakery's bread today.
  2 KB (237 words) - 03:49, 26 February 2024
• Sourdough
  ...taste and better inherent keeping qualities than breads made with baker's yeast, due to the lactic acid produced by the lactobacilli. [[File:Sourdough.jpg|thumb|400px]]
  3 KB (479 words) - 18:14, 1 April 2024
• Leavened bread
  ...nts the sugars present in the dough, producing carbon dioxide and alcohol. Yeast is the most common leavening agent used in bread baking. ...been fermented by wild yeast and bacteria. It is used to leaven and flavor sourdough bread.
  4 KB (567 words) - 05:52, 27 March 2024
• Desem
  ...flour. The word "desem" in Dutch means "starter," referring to the natural yeast culture used to ferment the dough. This bread is celebrated for its deep, c ...avening method was common before the widespread availability of commercial yeast, making desem an important part of Belgian culinary heritage.
  3 KB (478 words) - 05:33, 1 April 2024
• Leavening agents
  ...the dough, causing it to rise. [[Sourdough]] starters, which contain wild yeast and lactic acid bacteria, are also used as biological leavening agents, add ...dough to rise and resulting in a lighter, more palatable bread. The use of yeast for leavening dates back to ancient Egypt, while chemical leavening agents
  3 KB (482 words) - 17:57, 1 April 2024
• Wild Fermentation
  ...od, enhance its flavor, and in many cases, increase its nutritional value. Wild fermentation is a cornerstone of traditional food preparation techniques ac ...verse array of fermented products, including [[sauerkraut]], [[kimchi]], [[sourdough bread]], [[kefir]], and [[kombucha]], among others.
  4 KB (507 words) - 11:01, 22 March 2024
• Californian cuisine
  ...rticularly associated with [[San Francisco]], where unique strains of wild yeast in the air contribute to its distinctive flavor.
  3 KB (402 words) - 03:53, 1 April 2024
• Baked Products
  | Bread, french or vienna (includes sourdough)||28.35||1.0 oz||3.33||0.7||82|| | Bread, french or vienna, toasted (includes sourdough)||28.35||1.0 oz||3.69||0.9||90||
  69 KB (6,690 words) - 17:39, 28 August 2023
• List of popular food articles
  # [[Wild boar]] # [[Yeast]]
  17 KB (1,592 words) - 17:03, 25 April 2023
• List of keto friendly recipes (R)
  ...ds|Spreads]] || [[water]], [[green onion]], [[lemon juice]], [[nutritional yeast]], [[sea salt]], [[basil]], [[thyme]] || || 112.7 || 9.7 || 4.4 || 2.4 || ...irgin olive oil]], [[tamari]], [[lemon juice]], [[vinegar]], [[nutritional yeast flakes]], [[water]] || 0.083333333 || 59.3 || 4.9 || 2 || 1.1 || 2 || 0.6 |
  210 KB (18,261 words) - 00:35, 17 December 2022
• Keto British foods
  | [[100% rye yeast free bread]] || || [[Medium carb]] || 88 || 0.400000006 || 2.5 || 18 || 1. | [[2 sourdough baguettes]] || || [[High carb]] || 291 || 1.3 || 10 || 58 || || 58 || ||
  184 KB (13,677 words) - 14:31, 2 December 2022
• Keto Puerto Rican foods
  | [[Wild cherry bears]] || || [[High carb]] || 312.5 || 0 || 3.125 || 68.75 || 0 || | [[Wild caught mahi-mahi]] || || [[keto friendly]] || 89.28571429 || 0.892857143 |
  112 KB (7,821 words) - 10:58, 2 December 2022
• List of keto friendly foods (R)
  * [[Ready sourdough]] ! [[Raw extra small wild gulf shrimp]]
  189 KB (14,208 words) - 04:19, 18 December 2022
• List of keto friendly foods (A)
  * [[Alaska wild caught]] * [[Albacore wild tuna]]
  237 KB (17,619 words) - 21:42, 17 December 2022
• Glossary of cooking
  * [[Forager]] - An individual who searches for and collects wild food resources, including [[plants]], [[berries]], and [[mushrooms]], often * [[Pre-ferment]] - A fermentation starter used in bread making, such as a [[sourdough]] starter, poolish, or biga, which improves the bread's flavor and texture.
  106 KB (17,391 words) - 20:56, 19 March 2024
• List of keto friendly recipes (B)
  ...egg boats (recipe)|Baked egg boats]] || [[:Category:30 mins|30 mins]] || [[sourdough baguettes]], [[eggs]], [[heavy cream]], [[pancetta]], [[gruyere cheese]], [ ...|| [[frozen chopped spinach]], [[low-fat tofu]], [[onion]], [[nutritional yeast]], [[soy sauce]] || 0.833333333 || 53.4 || 1 || 6.3 || 4.6 || 3.1 || 1.2 ||
  571 KB (49,133 words) - 00:23, 17 December 2022
• Glossary of food terms
  * '''[[Bagel]]''' -  (Yiddish) glazed yeast-raised doughnut-shaped roll with hard crust * '''[[Baker's yeast]]''' -  used as a leaven in baking and brewing
  249 KB (42,355 words) - 14:31, 19 March 2024
• Dictionary of food terms
  *[[Baker's yeast]] *[[Fleischmann's Yeast]]
  152 KB (15,349 words) - 03:21, 7 May 2022