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dough_and_bread [2013-07-11 17:23] – created majadough_and_bread [2017-10-15 11:24] (current) – old revision restored (2013/07/16 12:30) nik
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 ==== On Dough And Bread ==== ==== On Dough And Bread ====
  
-Reading notes during the [[obstinate_lump|Microresidency]] of Bridget Currie and Chloe Langford+[[Reading notes]] during the [[obstinate_lump|Microresidency]] of Bridget Currie and Chloe Langford
  
-=== From: On Food and Cooking ===+==== From: On Food and Cooking ==== 
 + 
 +https://www.zotero.org/groups/foam_library/items/itemKey/A2A8RASG/
  
 Food words: Dough, Bread, Flour Food words: Dough, Bread, Flour
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 Since the flour's normal endowment of sugars is enough to feed yeast cells for only a short period of time, flour manufacturers have long supplemented the ground wheat flour with malted wheat or barley: grains that have been allowed to sprout and develop the enzymes that break down starch to sugars (…) manufacturers are increasingly replacing them with enzymes extracted and purified from microscopic molds ("fungal amylase"). Since the flour's normal endowment of sugars is enough to feed yeast cells for only a short period of time, flour manufacturers have long supplemented the ground wheat flour with malted wheat or barley: grains that have been allowed to sprout and develop the enzymes that break down starch to sugars (…) manufacturers are increasingly replacing them with enzymes extracted and purified from microscopic molds ("fungal amylase").
  
-=== From Wild Fermentation ===+==== From Wild Fermentation ==== 
 + 
 +https://www.zotero.org/groups/foam_library/items/itemKey/XQQ34D9I
  
 In western culture, bread is synonymous with sustenance.  In western culture, bread is synonymous with sustenance. 
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-=== From: The Penguin Companion to Food ===+==== From: The Penguin Companion to Food ==== 
 + 
 +https://www.zotero.org/groups/foam_library/items/itemKey/URSWHR9Z
  
 If the original Egyptian leaven bread was a combination of spontaneous lactic fermentation of flour and water with assistance perhaps from soured milk and further reinforcement from the spores of the wild, airborne yeast, brewers yeast induced and alcoholic fermentation, and was more predictable. The breads of some societies have relied mainly on lactic fermentation - which is the base of the whole family of sourdoughs - while others, especially in the Brittish isles, have long depended on straight alcoholic fermentations using brewers' yeast.  If the original Egyptian leaven bread was a combination of spontaneous lactic fermentation of flour and water with assistance perhaps from soured milk and further reinforcement from the spores of the wild, airborne yeast, brewers yeast induced and alcoholic fermentation, and was more predictable. The breads of some societies have relied mainly on lactic fermentation - which is the base of the whole family of sourdoughs - while others, especially in the Brittish isles, have long depended on straight alcoholic fermentations using brewers' yeast. 
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-=== From various online sources === +==== From various online sources ====
- +
-Traditional steamed/boiled breads:  +
-https://en.wikipedia.org/wiki/Steamed_bread +
- +
-Chinese steamed buns: +
-https://en.wikipedia.org/wiki/Steamed_bun +
- +
-South African steamed soda bread: +
-https://kwakhehla.wordpress.com/2011/12/26/traditional-south-african-steamed-breads/ +
- +
-German Semmelknoedel: +
-https://de.wikipedia.org/wiki/Semmelkn%C3%B6del +
- +
-Nepalese Momos:  +
-https://en.wikipedia.org/wiki/Momo_%28dumpling%29 +
- +
-Icelandic Thunder Bread:  +
-https://en.wikipedia.org/wiki/R%C3%BAgbrau%C3%B0 +
-http://scandinavianfood.about.com/od/breadrecipes/r/rugbrauth.htm+
  
-Boiled then baked: Bagels:  +  * Using Xanthan Gum in gluten free doughs: https://en.wikipedia.org/wiki/Xanthan_gum and http://glutenfreerecipebox.com/xanthan-gum-how-much-use/ 
-https://en.wikipedia.org/wiki/Bagel+  * Traditional steamed/boiled breads: https://en.wikipedia.org/wiki/Steamed_bread 
 +  * Chinese steamed buns: https://en.wikipedia.org/wiki/Steamed_bun 
 +  * South African steamed soda bread: https://kwakhehla.wordpress.com/2011/12/26/traditional-south-african-steamed-breads/ 
 +  * German Semmelknoedel: https://de.wikipedia.org/wiki/Semmelkn%C3%B6del 
 +  * Nepalese Momos:  https://en.wikipedia.org/wiki/Momo_%28dumpling%29 
 +  * Icelandic Thunder Bread:  https://en.wikipedia.org/wiki/R%C3%BAgbrau%C3%B0 and http://scandinavianfood.about.com/od/breadrecipes/r/rugbrauth.htm 
 +  * Boiled then baked: Bagels: https://en.wikipedia.org/wiki/Bagel
  
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