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- Q3639846 subject Q7457806.
- Q3639846 abstract "Biga is a type of pre-fermentation used in Italian baking. Many popular Italian breads, including ciabatta, are made using a biga. Using a biga adds complexity to the bread's flavor and is often used in breads that need a light, open texture with holes. Apart from adding to flavor and texture, a biga also helps to preserve bread by making it less perishable. Biga techniques were developed after the advent of baker's yeast as bakers in Italy moved away from the use of sourdough and needed to recover some of the flavor that was given up in this move. Bigas are usually dry and thick compared to a sourdough starter. This thickness is believed to give a Biga its characteristic slightly nutty taste. Biga is usually made fresh every day, using a small amount of baker's yeast in a thick dough, which varies from 45 to 60% hydration as a bakers percentage, and is allowed to ferment from 12 to 16 hours to fully develop its flavor.".
- Q3639846 wikiPageExternalLink Direct_Sponge_and_Biga.htm.
- Q3639846 wikiPageExternalLink www.preferment-recipes.info.
- Q3639846 wikiPageWikiLink Q1931894.
- Q3639846 wikiPageWikiLink Q1952715.
- Q3639846 wikiPageWikiLink Q246703.
- Q3639846 wikiPageWikiLink Q3778017.
- Q3639846 wikiPageWikiLink Q38.
- Q3639846 wikiPageWikiLink Q4173974.
- Q3639846 wikiPageWikiLink Q720398.
- Q3639846 wikiPageWikiLink Q7457806.
- Q3639846 wikiPageWikiLink Q7802.
- Q3639846 wikiPageWikiLink Q904889.
- Q3639846 wikiPageWikiLink Q911712.
- Q3639846 comment "Biga is a type of pre-fermentation used in Italian baking. Many popular Italian breads, including ciabatta, are made using a biga. Using a biga adds complexity to the bread's flavor and is often used in breads that need a light, open texture with holes. Apart from adding to flavor and texture, a biga also helps to preserve bread by making it less perishable.".
- Q3639846 label "Biga (bread baking)".