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- Q1931894 subject Q5827742.
- Q1931894 subject Q7014493.
- Q1931894 subject Q7034736.
- Q1931894 subject Q7214242.
- Q1931894 abstract "A pre-ferment is a fermentation starter used in bread making, and is referred to as an indirect method. It may also be called mother dough.A pre-ferment and a longer fermentation in the bread-making process have several benefits: there is more time for yeast, enzyme and, if sourdough, bacterial actions on the starch and proteins in the dough; this in turn improves the keeping time of the baked bread, and it creates greater complexities of flavor. Though pre-ferments have declined in popularity as direct additions of yeast in bread recipes have streamlined the process on a commercial level, pre-ferments of various forms are widely used in artisanal bread recipes and formulas.".
- Q1931894 thumbnail Pain-poolish1.JPG?width=300.
- Q1931894 type Q2098111.
- Q1931894 wikiPageWikiLink Q1061596.
- Q1931894 wikiPageWikiLink Q178024.
- Q1931894 wikiPageWikiLink Q18385724.
- Q1931894 wikiPageWikiLink Q2098111.
- Q1931894 wikiPageWikiLink Q2249305.
- Q1931894 wikiPageWikiLink Q283.
- Q1931894 wikiPageWikiLink Q32299.
- Q1931894 wikiPageWikiLink Q3639846.
- Q1931894 wikiPageWikiLink Q3778017.
- Q1931894 wikiPageWikiLink Q45422.
- Q1931894 wikiPageWikiLink Q510212.
- Q1931894 wikiPageWikiLink Q5827742.
- Q1931894 wikiPageWikiLink Q7014493.
- Q1931894 wikiPageWikiLink Q7034736.
- Q1931894 wikiPageWikiLink Q7214242.
- Q1931894 wikiPageWikiLink Q7250021.
- Q1931894 wikiPageWikiLink Q7298641.
- Q1931894 wikiPageWikiLink Q7578994.
- Q1931894 wikiPageWikiLink Q7802.
- Q1931894 wikiPageWikiLink Q869095.
- Q1931894 wikiPageWikiLink Q904889.
- Q1931894 wikiPageWikiLink Q911712.
- Q1931894 name "Pre-ferment".
- Q1931894 type Q2098111.
- Q1931894 type Food.
- Q1931894 type FunctionalSubstance.
- Q1931894 type Thing.
- Q1931894 type Q2095.
- Q1931894 comment "A pre-ferment is a fermentation starter used in bread making, and is referred to as an indirect method. It may also be called mother dough.A pre-ferment and a longer fermentation in the bread-making process have several benefits: there is more time for yeast, enzyme and, if sourdough, bacterial actions on the starch and proteins in the dough; this in turn improves the keeping time of the baked bread, and it creates greater complexities of flavor.".
- Q1931894 label "Pre-ferment".
- Q1931894 depiction Pain-poolish1.JPG.
- Q1931894 name "Pre-ferment".