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dough_and_bread [2013-07-11 17:30] – nikdough_and_bread [2017-10-15 11:24] (current) – old revision restored (2013/07/16 12:30) nik
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 ==== From: On Food and Cooking ==== ==== From: On Food and Cooking ====
  
-https://www.zotero.org/groups/foam_library/items/itemKey/A2A8RASG/q/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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 ==== From Wild Fermentation ==== ==== From Wild Fermentation ====
  
-https://www.zotero.org/groups/foam_library/items/itemKey/XQQ34D9I/q/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:  +  * 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/Steamed_bread +  * Traditional steamed/boiled breads: https://en.wikipedia.org/wiki/Steamed_bread 
- +  * Chinese steamed buns: https://en.wikipedia.org/wiki/Steamed_bun 
-Chinese steamed buns: +  * South African steamed soda bread: https://kwakhehla.wordpress.com/2011/12/26/traditional-south-african-steamed-breads/ 
-https://en.wikipedia.org/wiki/Steamed_bun +  * German Semmelknoedel: https://de.wikipedia.org/wiki/Semmelkn%C3%B6del 
- +  * Nepalese Momos:  https://en.wikipedia.org/wiki/Momo_%28dumpling%29 
-South African steamed soda bread: +  * Icelandic Thunder Bread:  https://en.wikipedia.org/wiki/R%C3%BAgbrau%C3%B0 and http://scandinavianfood.about.com/od/breadrecipes/r/rugbrauth.htm 
-https://kwakhehla.wordpress.com/2011/12/26/traditional-south-african-steamed-breads/ +  * Boiled then baked: Bagels: https://en.wikipedia.org/wiki/Bagel
- +
-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:  +
-https://en.wikipedia.org/wiki/Bagel+
  
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