When they're deported, they give her their possibly sentient sourdough bread starter, imploring her to keep it alive.
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On Food and Cooking. Scribner. 2nd Ed, 2004. Also, when bread starter (which contains both yeast and lactobacilli) is used, the milk may undergo modest lactic fermentation. Typically, it is served hot and brushed with some water but in some other cultures such as those in the Indian Subcontinent, they brush ghee or butter.
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A village bakehouse, Göcsej, Hungary A bakehouse is a building for baking bread. The term may be used interchangeably with the term "bakery", although the latter commonly includes both production and retail areas. Knead to Know: The Real Bread Starter, 2013, , p. 69 Designated bakehouses can be found in archaeological sites from ancient times, e.g.
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Naan in parts of the Indian subcontinent usually refers to a specific kind of thick flatbread (another well-known kind of flatbread is chapati. Generally, it resembles pita and, like pita bread, is usually leavened with yeast or with bread starter (leavened naan dough left over from a previous batch); unleavened dough (similar to that used for roti) is also used. Naan is cooked in a tandoor, from which tandoori cooking takes its name. This distinguishes it from roti, which is usually cooked on a flat or slightly concave iron griddle called a tava.
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Another possible origin of the name is the use of salt to inhibit yeast growth and provide an environment more conducive for the microbes to grow, enhancing the distinct flavors which predominate over the more typical yeast flavors. Compared to a sourdough starter, salt-rising bread starter requires a shorter incubation period of 6–16 hours and a higher incubation temperature, ranging from . Salt-rising bread is denser, with a closer grain, than yeast-leavened bread, and has a distinctive taste and odor. The pungent odor of the fermenting starter has been described as similar to "very ripe cheese".
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Notwithstanding the popular notion that mead used to be the everyday drink in Poland, it has always been a luxury good, reserved for special occasions, such as weddings, and available only to the affluent, while beer was the daily thirst quencher of the common people. Mead was valuable enough to be deemed a suitable gift for monasteries and dignitaries. The oldest known recipe for mead was recorded in 1567 by the Swedish chronicler Olaus Magnus, who obtained it from a native of the Polish city of . According to it, ten pounds of honey were to be boiled with forty pounds of water, flavoured with hops and fermented with beer yeast or bread starter.
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The original Avalon International Breads location at 422 W. Willis in January 2015 The original Avalon International Breads bakery is located at 422 W. Willis in the Midtown/Cass Corridor neighborhood of Detroit. Here, the bakery uses a traditional, Old World baking technique that involves hand- stirring its bread starter in a , Italian-style dough mixer and baking it in a , steam-injected oven. The bakery has two additional locations in Detroit: the Eat Well, Do Good Cafe at Henry Ford Hospital at 2799 W. Grand Boulevard in New Center, and Avalon City Ovens, a production facility in a former industrial warehouse at 4731 Bellevue on the city's East Side, near the Packard Automotive Plant. Established in 2013, Avalon City Ovens features a large Italian artisan deck oven and accounts for the majority of the bakery's output, primarily serving its retail and wholesale customers.
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