Across
- 2. Organic leaver; microscopic fungus used in baking.
- 4. dough A dough made with flour, yeast, water and salt: has little to no fat or sugar.
- 5. Mixture of water, yeast and all-purpose flour that has been fermented until it has a sour smell (usually overnight).
- 8. To allow dough to rise a second time.
Down
- 1. Process in which carbon dioxide gas and alcohol are produced
- 3. manipulating dough to develop the gluten and give the dough elasticity.
- 6. dough A dough made with the addition of shortening or other fat, plus other rich ingredients like eggs of milk.
- 7. Type of bread made with yeast batter and leavened with a starter.