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- Sponge_and_dough abstract "The sponge and dough method is a two-step bread making process: in the first step a sponge is made and allowed to ferment for a period of time, and in the second step the sponge is added to the final dough's ingredients, creating the total formula. In this usage, synonyms for sponge are yeast starter or yeast pre-ferment. In French baking the sponge and dough method is known as levain-levure. The method is reminiscent of the sourdough or levain methods; however, the sponge is made from all fresh ingredients prior to being used in the final dough.".
- Sponge_and_dough wikiPageID "13848978".
- Sponge_and_dough wikiPageLength "10619".
- Sponge_and_dough wikiPageOutDegree "26".
- Sponge_and_dough wikiPageRevisionID "659951615".
- Sponge_and_dough wikiPageWikiLink Amylase.
- Sponge_and_dough wikiPageWikiLink Baker_percentage.
- Sponge_and_dough wikiPageWikiLink Bakers_yeast.
- Sponge_and_dough wikiPageWikiLink Bread.
- Sponge_and_dough wikiPageWikiLink Brioche.
- Sponge_and_dough wikiPageWikiLink Category:Breads.
- Sponge_and_dough wikiPageWikiLink Category:Doughs.
- Sponge_and_dough wikiPageWikiLink Category:Leavening_agents.
- Sponge_and_dough wikiPageWikiLink Continuous-mixing_process.
- Sponge_and_dough wikiPageWikiLink Enzyme.
- Sponge_and_dough wikiPageWikiLink Flour.
- Sponge_and_dough wikiPageWikiLink Flour_treatment_agent.
- Sponge_and_dough wikiPageWikiLink Food_chemistry.
- Sponge_and_dough wikiPageWikiLink Gluten.
- Sponge_and_dough wikiPageWikiLink Malt.
- Sponge_and_dough wikiPageWikiLink Pre-ferment.
- Sponge_and_dough wikiPageWikiLink Proofing_(baking_technique).
- Sponge_and_dough wikiPageWikiLink Protease.
- Sponge_and_dough wikiPageWikiLink Sourdough.
- Sponge_and_dough wikiPageWikiLink Sprouting.
- Sponge_and_dough wikiPageWikiLink Stollen.
- Sponge_and_dough wikiPageWikiLink Straight_dough.
- Sponge_and_dough wikiPageWikiLink Taste.
- Sponge_and_dough wikiPageWikiLink Temperature.
- Sponge_and_dough wikiPageWikiLink Water.
- Sponge_and_dough wikiPageWikiLink Wikt:texture.
- Sponge_and_dough wikiPageWikiLinkText "Sponge and dough".
- Sponge_and_dough wikiPageWikiLinkText "sponge and dough".
- Sponge_and_dough wikiPageWikiLinkText "sponge dough".
- Sponge_and_dough wikiPageWikiLinkText "sponge".
- Sponge_and_dough wikiPageWikiLinkText "sponges".
- Sponge_and_dough wikiPageUsesTemplate Template:Bread.
- Sponge_and_dough wikiPageUsesTemplate Template:Convert.
- Sponge_and_dough wikiPageUsesTemplate Template:Reflist.
- Sponge_and_dough subject Category:Breads.
- Sponge_and_dough subject Category:Doughs.
- Sponge_and_dough subject Category:Leavening_agents.
- Sponge_and_dough hypernym Bread.
- Sponge_and_dough type Agent.
- Sponge_and_dough type Food.
- Sponge_and_dough type Agent.
- Sponge_and_dough type Food.
- Sponge_and_dough type Ingredient.
- Sponge_and_dough comment "The sponge and dough method is a two-step bread making process: in the first step a sponge is made and allowed to ferment for a period of time, and in the second step the sponge is added to the final dough's ingredients, creating the total formula. In this usage, synonyms for sponge are yeast starter or yeast pre-ferment. In French baking the sponge and dough method is known as levain-levure.".
- Sponge_and_dough label "Sponge and dough".
- Sponge_and_dough sameAs Q7578994.
- Sponge_and_dough sameAs m.03cl4ws.
- Sponge_and_dough sameAs Q7578994.
- Sponge_and_dough wasDerivedFrom Sponge_and_dough?oldid=659951615.
- Sponge_and_dough isPrimaryTopicOf Sponge_and_dough.