0_Wizard
I Love baking bread and other foods!
The most common baked item is bread but many other types of foods are baked.
chosen_Baking_0
Baking
chosen_topic_0_Baking
Nordic bread culture
Nordic bread culture has existed in Denmark, Finland, Norway, and Sweden from prehistoric time through to the present. Four grain types dominated in the Nordic countries: barley and rye are the oldest; wheat and oats are more recent. During the Iron Age (500 AD – 1050 AD), rye became the most commonly used grain, followed by barley and oats. Rye was also the most commonly used grain for bread up until the beginning of the 20th century. Today, older grain types such as emmer and spelt are once again being cultivated and new bread types are being developed from these grains. Archaeological finds in Denmark indicate use of the two triticum (wheat) species, emmer and einkorn, during the Mesolithic Period (8900 BC – 3900 BC).
Ancient Israelite cuisine
Ancient Israelite cuisine refers to the food eaten by the ancient Israelites during a period of over a thousand years, from the beginning of the Israelite presence in the Land of Israel at the beginning of the Iron Age until the Roman period. The dietary staples were bread, wine and olive oil, but also included legumes, fruits and vegetables, dairy products, fish and meat. Religious beliefs, which prohibited the consumption of certain foods, shaped the Israelite diet. There was considerable continuity in the main components of the diet over time, despite the introduction of new foodstuffs at various stages.
History of California bread
The history of California bread as a prominent factor in the field of bread baking dates from the days of the California Gold Rush around 1849, encompassing the development of sourdough bread in San Francisco. It includes the rise of artisan bakeries in the 1980s, which strongly influenced what has been called the "Bread Revolution". There have been independent retail bakeries in San Francisco continuously since the California Gold Rush of 1849, and many restaurants make their own bread. However, the wholesale market (which distributes bread regionally to restaurants and grocery stores) was marked by a slow decline from the early heyday, and the subsequent emergence of a new generation of artisan bakers.
Mexican breads
Mexican breads and other baked goods are the result of centuries of experimentation and the blending of influence from various European baking traditions. Wheat, and bread baked from it, was introduced by the Spanish at the time of the Conquest. The French influence in Mexican Bread is the strongest. From the bolillo evolving from a French baguette to the concha branching out from a French brioche even the terminology comes from France. A baño maría, meaning a water bath for a custard type budín or bread pudding comes from the French word bain marie. Mexican bread While the consumption of wheat has never surpassed that of corn in the country, wheat is still a staple food and an important part of everyday and special rituals.
Baking
Baking is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred "from the surface of cakes, cookies, and breads to their centre. As heat travels through, it transforms batters and doughs into baked goods with a firm dry crust and a softer centre". Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
Bread
Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture. Proportions of types of flour and other ingredients vary widely, as do modes of preparation. As a result, types, shapes, sizes, and textures of breads differ around the world. Bread may be leavened by processes such as reliance on naturally occurring sourdough microbes, chemicals, industrially produced yeast, or high-pressure aeration. Some bread is cooked before it can leaven, including for traditional or religious reasons.
1_Apprentice
me too
0_Wizard
I prefer homemade bread! When production was industrialized baking was automated by machines and it just doesn't taste the same
When production was industrialized, baking was automated by machines in large factories.
chosen_Baking_0
Baking
chosen_topic_0_Baking
Baking
Baking is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred "from the surface of cakes, cookies, and breads to their centre. As heat travels through, it transforms batters and doughs into baked goods with a firm dry crust and a softer centre". Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.
Bread in culture
Bread has a significance beyond mere nutrition in many cultures in the West and Near and Middle East because of its history and contemporary importance. Bread is also significant in Christianity as one of the elements (alongside wine) of the Eucharist; see sacramental bread. The word "companion" comes from Latin "com-" "with" + "panis" "bread". The political significance of bread is considerable. In 19th century Britain, the inflated price of bread due to the Corn Laws caused major political and social divisions, and was central to debates over free trade versus protectionism. The Assize of Bread and Ale in the 13th century demonstrated the importance of bread in medieval times by setting heavy punishments for short-changing bakers, and bread appeared in the "Magna Carta" a half-century earlier.
Breakfast
Breakfast is the first meal of a day, most often eaten in the early morning before undertaking the day's work. The word in English refers to breaking the fasting period of the prior night. There is a strong tendency for one or more "typical", or "traditional", breakfast menus to exist in most places, but the composition of this varies widely from place to place, and has varied over time, so that globally a very wide range of preparations and ingredients are now associated with breakfast. The Old English word for dinner, "disner", means to break a fast, and was the first meal eaten in the day until its meaning shifted in the mid-13th century.
Bread machine
A bread making machine or bread maker is a home appliance for baking bread. It consists of a bread pan (or "tin"), at the bottom of which are one or more built-in paddles, mounted in the center of a small special-purpose oven. This small oven is usually controlled by a simple built-in computer using settings input via a control panel. Most bread machines have different cycles for different kinds of dough—including white bread, whole grain, European-style (sometimes labelled "French"), and dough-only (for pizza dough and shaped loaves baked in a conventional oven). Many also have a timer to allow the bread machine to activate without operator attendance, and some high-end models allow the user to program a custom cycle.
Nordic bread culture
Nordic bread culture has existed in Denmark, Finland, Norway, and Sweden from prehistoric time through to the present. Four grain types dominated in the Nordic countries: barley and rye are the oldest; wheat and oats are more recent. During the Iron Age (500 AD – 1050 AD), rye became the most commonly used grain, followed by barley and oats. Rye was also the most commonly used grain for bread up until the beginning of the 20th century. Today, older grain types such as emmer and spelt are once again being cultivated and new bread types are being developed from these grains. Archaeological finds in Denmark indicate use of the two triticum (wheat) species, emmer and einkorn, during the Mesolithic Period (8900 BC – 3900 BC).
Bread
Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture. Proportions of types of flour and other ingredients vary widely, as do modes of preparation. As a result, types, shapes, sizes, and textures of breads differ around the world. Bread may be leavened by processes such as reliance on naturally occurring sourdough microbes, chemicals, industrially produced yeast, or high-pressure aeration. Some bread is cooked before it can leaven, including for traditional or religious reasons.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
1_Apprentice
i make lots of bread love the smell of bakeing
0_Wizard
Most people make bread with flower and water but i love to add yeast, it tastes much better
Bread is a staple food prepared from a dough of flour and water, usually by baking.
self_Bread_0
Bread
self_5_Bread
Bread
Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture. Proportions of types of flour and other ingredients vary widely, as do modes of preparation. As a result, types, shapes, sizes, and textures of breads differ around the world. Bread may be leavened by processes such as reliance on naturally occurring sourdough microbes, chemicals, industrially produced yeast, or high-pressure aeration. Some bread is cooked before it can leaven, including for traditional or religious reasons.
Sourdough
Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. Sourdough bread has a mildly sour taste not present in most breads made with baker's yeast and better inherent keeping qualities than other breads, due to the lactic acid produced by the lactobacilli. Sourdough is a dough containing a "Lactobacillus" culture in symbiotic combination with yeasts. It is one of the principal means of biological leavening in bread baking, the others using cultivated forms of yeast. It is important in baking rye-based breads, where yeast does not produce comparable results.
Nordic bread culture
Nordic bread culture has existed in Denmark, Finland, Norway, and Sweden from prehistoric time through to the present. Four grain types dominated in the Nordic countries: barley and rye are the oldest; wheat and oats are more recent. During the Iron Age (500 AD – 1050 AD), rye became the most commonly used grain, followed by barley and oats. Rye was also the most commonly used grain for bread up until the beginning of the 20th century. Today, older grain types such as emmer and spelt are once again being cultivated and new bread types are being developed from these grains. Archaeological finds in Denmark indicate use of the two triticum (wheat) species, emmer and einkorn, during the Mesolithic Period (8900 BC – 3900 BC).
Stuck fermentation
A stuck fermentation occurs in brewing beer or winemaking when the yeast become dormant before the fermentation has completed. Unlike an "arrested fermentation" where the winemaker intentionally stops fermentation (such as in the production of fortified wines), a stuck fermentation is an unintentional and unwanted occurrence that can lead to the wine being spoiled by bacteria and oxidation. There are several potential causes of a stuck fermentation-the most common are excessive temperatures killing off the yeast or a must deficient in the nitrogen food source needed for the yeast to thrive. Once the fermentation is stuck, it is very difficult to restart due to a chemical compound released by dying yeast cells that inhibit the future growth of yeast cells in the batch.
Yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and 1,500 species are currently identified. They are estimated to constitute 1% of all described fungal species. Yeasts are unicellular organisms which evolved from multicellular ancestors, with some species having the ability to develop multicellular characteristics by forming strings of connected budding cells known as pseudohyphae or false hyphae. Yeast sizes vary greatly, depending on species and environment, typically measuring 3–4 µm in diameter, although some yeasts can grow to 40 µm in size.
Brewing
Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or by a variety of traditional methods such as communally by the indigenous peoples in Brazil when making cauim. Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilizations including ancient Egypt and Mesopotamia brewed beer. Since the nineteenth century the brewing industry has been part of most western economies.
Dot distribution map
A dot distribution map, or dot density map, is a map type that uses a dot symbol to show the presence of a feature or a phenomenon. Dot maps rely on a visual scatter to show spatial pattern. In a one-to-one dot map, each dot represents one single recording of a phenomenon. Because the location of the dot corresponds to only one piece of data, care must be taken to ensure that the dot is represented in its correct spatial location. Inaccuracies in the location of the dot can misrepresent the data being mapped. Various methods exist for determining the exact spatial location of a single point, including geocoding.
1_Apprentice
i never use yeast i will try next time
0_Wizard
Lots of post soviet union countries use yeast when they make bread. Types, shape and texture of breads differ around the world@
As a result, types, shapes, sizes, and textures of breads differ around the world.
self_Bread_3
Bread
self_0_Bread
Bread
Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture. Proportions of types of flour and other ingredients vary widely, as do modes of preparation. As a result, types, shapes, sizes, and textures of breads differ around the world. Bread may be leavened by processes such as reliance on naturally occurring sourdough microbes, chemicals, industrially produced yeast, or high-pressure aeration. Some bread is cooked before it can leaven, including for traditional or religious reasons.
Nordic bread culture
Nordic bread culture has existed in Denmark, Finland, Norway, and Sweden from prehistoric time through to the present. Four grain types dominated in the Nordic countries: barley and rye are the oldest; wheat and oats are more recent. During the Iron Age (500 AD – 1050 AD), rye became the most commonly used grain, followed by barley and oats. Rye was also the most commonly used grain for bread up until the beginning of the 20th century. Today, older grain types such as emmer and spelt are once again being cultivated and new bread types are being developed from these grains. Archaeological finds in Denmark indicate use of the two triticum (wheat) species, emmer and einkorn, during the Mesolithic Period (8900 BC – 3900 BC).
Mexican breads
Mexican breads and other baked goods are the result of centuries of experimentation and the blending of influence from various European baking traditions. Wheat, and bread baked from it, was introduced by the Spanish at the time of the Conquest. The French influence in Mexican Bread is the strongest. From the bolillo evolving from a French baguette to the concha branching out from a French brioche even the terminology comes from France. A baño maría, meaning a water bath for a custard type budín or bread pudding comes from the French word bain marie. Mexican bread While the consumption of wheat has never surpassed that of corn in the country, wheat is still a staple food and an important part of everyday and special rituals.
Sourdough
Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. Sourdough bread has a mildly sour taste not present in most breads made with baker's yeast and better inherent keeping qualities than other breads, due to the lactic acid produced by the lactobacilli. Sourdough is a dough containing a "Lactobacillus" culture in symbiotic combination with yeasts. It is one of the principal means of biological leavening in bread baking, the others using cultivated forms of yeast. It is important in baking rye-based breads, where yeast does not produce comparable results.
Rye bread
Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. It is higher in fibre than white bread and is often darker in color and stronger in flavor. Dark rye bread was considered a staple through the Middle Ages. Many different types of rye grain have come from north-central and western and eastern Europe such as Scandinavia, Finland, Baltic countries, Poland, Ukraine, Russia, the Netherlands, Belgium, France and Germany.
Yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and 1,500 species are currently identified. They are estimated to constitute 1% of all described fungal species. Yeasts are unicellular organisms which evolved from multicellular ancestors, with some species having the ability to develop multicellular characteristics by forming strings of connected budding cells known as pseudohyphae or false hyphae. Yeast sizes vary greatly, depending on species and environment, typically measuring 3–4 µm in diameter, although some yeasts can grow to 40 µm in size.
Dough
Dough () is a thick, malleable, sometimes elastic, paste made out of any grains, leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water and/or other liquid, and sometimes includes yeast or other leavening agents as well as other ingredients such as various fats or flavorings. The process of making and shaping dough is a precursor to making a wide variety of foodstuffs, particularly breads and bread-based items, but also including biscuits, cakes, cookies, dumplings, flatbreads, noodles, pasta, pastry, pizza, piecrusts, and similar items. Doughs are made from a wide variety of flours, commonly wheat but also flours made from maize, rice, rye, legumes, almonds, and other cereals and crops used around the world.
1_Apprentice
that is so true my mom always use yeast too i dont no why i dont thats funny