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sponge and dough

Hungarian translation: híg kovásszal készült tészta


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GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
English term or phrase:sponge and dough
Hungarian translation:híg kovásszal készült tészta
Entered by: Sonia Soros
Options:
- Contribute to this entry
- Include in personal glossary

10:39 Feb 1, 2008
English to Hungarian translations [PRO]
Food & Dairy / kenyérsütés
English term or phrase: sponge and dough
Itt le van írva a sütési technika: http://en.wikipedia.org/wiki/Sponge_and_dough

Előre is köszönöm!
Sonia Soros
Luxembourg
Local time: 04:32
híg kovásszal készült tészta
Explanation:

Attól függően, hogy mennyire hadjuk erjedni az élesztőt:

http://hu.wikipedia.org/wiki/Kovász

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Note added at 20 mins (2008-02-01 10:59:55 GMT)
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és "hagyjuk", bocs...:)
Selected response from:

Hungary GMK
Hungary
Local time: 04:32
Grading comment
Köszönöm!
4 KudoZ points were awarded for this answer



Summary of answers provided
4 +2híg kovásszal készült tésztaHungary GMK


  

Answers


11 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +2
híg kovásszal készült tészta


Explanation:

Attól függően, hogy mennyire hadjuk erjedni az élesztőt:

http://hu.wikipedia.org/wiki/Kovász

--------------------------------------------------
Note added at 20 mins (2008-02-01 10:59:55 GMT)
--------------------------------------------------

és "hagyjuk", bocs...:)

Hungary GMK
Hungary
Local time: 04:32
Native speaker of: Native in HungarianHungarian
PRO pts in category: 16
Grading comment
Köszönöm!

Peer comments on this answer (and responses from the answerer)
agree  Judit Darnyik: ez lesz az, kovásszal
7 mins
  -> Köszönöm, Judit!

agree  xxxzsuzsa369: vagy maga a módszer a kovászos kelesztés: http://www.google.hu/search?hl=hu&inlang=pl&ie=ISO-8859-2&q=...
2 hrs
  -> Köszönöm, Zsuzsa!

neutral  xxxElevenít: You don't need yeast to make a sponge (piskótatészta) and some doughs don't use yeast (e.g. in bagels or the biblical manna)
1 day7 hrs
  -> According to the link provided by Sonia:"However, unlike the sourdough method that ferments the dough 'en bulk', the sponge method ferments part of the ingredients for a short amount of time, after which the sponge is added to a bigger recipe."
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