Debunking Beer Can Chicken: A Waste Of Good Beer, And Dangerous
Famous Death Row Last Meals
Pâte fermenté is translated as "old dough." It is literally a finished dough that is added to the freshly mixed dough. This may seem odd, but the practice probably started when home cooks had to save a piece of the old dough to make sure they had leavening for the next days bread. It can either be made especially for whatever bread you're making, or you could save a portion of the dough you make today and use it in tomorrows loaf.
Since it is an old dough, pâte fermenté does contain salt, in addition to the flour, water, and yeast. That's fine because the dough has still been able to develop the yeast and organic acids over the fermentation period. The pâte fermenté must be refrigerated overnight, and you can add it either cold or at room temperature to the new dough. Because the gluten has already been developed as well as the yeast and acids, the pâte fermenté should be added toward the end of the mix. That way, the gluten in the pâte fermenté won't get over developed.
That's An Interesting Look, Madge
The List #0147: Escape a Car Underwater
16 Pasta Dishes Worse Than Yours
Visit the Maldive Islands Before It's Too Late
Reptiles Make Home in UK Man's Cable Box
Charlie Sheen Gets Back To His Roots
Springtime Budget-Busters -- Savings Experiment
Distraught Mom Becomes Face of Oklahoma Storm
WHOOPS! Obama Makes Big Gaffe
Is This Woman Too Pretty To Work?
Mariah Carey Suffers Wardrobe Malfunction on Good Morning America
Ryan Gosling Almost Didn't Star In His Signature Movie
The Story Behind Hairspray
Carrie Underwood Donates $1 Million to Oklahoma Tornado Victims
Mariah Carey Curses And Busts Out Of Dress On Live TV
Watch a rocket-powered bicycle set a new land speed record
Candid Portraits Of Strippers After Hours
Teens' Plot To Murder Classmate Shocks Town
Amanda Bynes Speaks Out After Arrest
Abercrombie Announces Plummeting Sales Amid Controversy
Killed Soldier In London Attack Identified
AMAZING PHOTO: UFO Spotted Over San Diego
LOOK: This Is The Perfect Job Application
WATCH: Brave Mom, Daughter Comfort Soldier Killed On Street
Joe Arpaio Violated Latinos' Rights, Judge Rules
Fox News Host's Outrageous Comment
Luke Wilson Caught Staring At Fan's Chest
What It's Like To Talk To A 2-Year-Old
Jennifer Aniston And Brad Pitt Are ... Friends?
PHOTO: Amanda Bynes' Mugshot Revealed
Jodi Arias Jury DEADLOCKED
Teenager's 'Awww'-Inspiring Drawing Wins Big At Google
8-13-2008 @10:25PM Lori Kasenter said... Question: is the percentage of flour to water by weight or volume?
Thanks!
Reply
8-13-2008 @10:47PM Shayna Glick said... Lori Kasenter: It's always by weight. Also, the water is always expressed as a percentage of the flour. Those are bakers percentages that I'll get into at a later time, but if you're interested you can just look them up.
Reply