Leaven
Chandler's Encyclopedia · 1898 · p. 42
Sour dough added to fresh dough to hasten fermentation, which develops carbonic acid gas and makes the bread spongy; ancient substitute for yeast.
Bu kavram başka kaynaklarda da geçiyor
Adair's New Encyclopedia (1923)
Encyclopedia of Food (1923)
The Grocer's Eneyclopedia (1911)
Chamber's Twientieth Century Dictionary (1908)
An Illustrated Dictionary of Medicine, Biology and Allied Sciences (1907)
Pears Shilling Cyclopedia (1898)
Webster's Practical Dictionary- A Practical Dictionary of the Englih Language (1884)
Zell's Condensed Dictionary (1879)
The Bible Text Cyclopedia (1859)
Dictionary of Science, Literature and Art (1854)
Dictionary of Science, Literature and Art (1842)
A Biblical and Theological Dictionary (1832)
Readham'da tam maddeyi gor →