Читать книгу Salt Rising Bread - Genevieve Bardwell - Страница 12

Starter – Wild microbes are naturally found in cornmeal, flour and /or potatoes. When these ingredients are mixed with water or milk and heated to a certain temperature, the growth of specific bacteria is promoted. It is these bacteria that produce gas to raise bread, along with the traditional smell and flavor of salt rising bread.

Sponge – a mixture of a fermented starter, flour and water. Its purpose is to coddle the growth of the gas-producing microbes with flour to initiate an increase in volume.

Dough – the sponge, flour, and water mixed together until soft and pliable for shaping into loaves. Its purpose is to create a risen product with delectable flavors.