Lievito madre disidratato
English translation: dried (sour dough) starter
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| 09:43 Jul 26, 2014 |
| Italian to English translations [PRO] Cooking / Culinary / baking | |||||||
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|  Selected response from: Wendy Streitparth Germany Local time: 04:14 | ||||||
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| Summary of answers provided | ||||
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| 5 | dehydrated sourdough |
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| 3 +2 | dried (sour dough) starter |
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| 4 | dehydrated mother yeast/dry mother yeast |
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| Discussion entries: 5 | |
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Answers
33 mins confidence: 
dehydrated sourdough Explanation: Lievito madre è "le levain" in French & "sourdough" in English -------------------------------------------------- Note added at 51 mins (2014-07-26 10:34:31 GMT) -------------------------------------------------- http://ricette.giallozafferano.it/Lievito-madre.html http://www.thekitchn.com/how-to-make-your-own-sourdough-star... You can understand easily that both are the same !! http://chocolateandzucchini.com/tips-tricks/dehydrating-your... http://blog.giallozafferano.it/facileconpam/come-essicare-il... |
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32 mins confidence: 
peer agreement (net): +2
peer agreement (net): +2dried (sour dough) starter Explanation: http://britishsourdoughcompany.blogspot.de/ https://theidiotbaker.wordpress.com/2013/09/30/dried-sourdou... -------------------------------------------------- Note added at 40 mins (2014-07-26 10:23:59 GMT) -------------------------------------------------- or dormant sour dough starter http://books.google.co.uk/books?id=Y6SsAwAAQBAJ&pg=PT41&lpg=... It takes between 4 and 24 hours to refresh a dormant sour dough starter... https://www.etsy.com/listing/189083592/dormant-rye-sourdough... Dormant rye sourdough starter to make sourdough rye bread. or dehydrated: You can either buy it dehydrated, which takes about 3 - 4 days to bring back up to be ready to bake with https://www.etsy.com/listing/192188698/dried-dehydrated-100-... My preference lies with dormant! -------------------------------------------------- Note added at 1 hr (2014-07-26 11:02:27 GMT) -------------------------------------------------- Suppliers of dried/dormand sour dough: The dried cultures are packaged in Mylar envelopes containing a 1 ounce, (28 gram) mixture of dormant sourdough organisms and the flour in which they were grown. http://www.sourdo.com/our-sourdough-cultures-2/ This sourdough starter is dried; ground by us in small batches, thus its nature of flakes and powder. It should smell sour! :) Your starter is dormant, awaiting for your help to activate it and bake with it! http://www.yemoos.com/sourdough.html -------------------------------------------------- Note added at 1 hr (2014-07-26 11:04:51 GMT) -------------------------------------------------- Freeze-dried or fresh cultures can be ordered for next-day delivery, http://www.bbc.co.uk/food/0/19558634 (But they don't say where!) -------------------------------------------------- Note added at 1 hr (2014-07-26 11:09:54 GMT) -------------------------------------------------- is available from the Breadtopia Marketplace, to be shipped to you dried (dormant) or in the actual living form. http://www.breadtopia.com/acquiring-a-sourdough-starter/ Supplied in semi-dried form which re-activates easily - ready for your first sourdough in 24 hours. http://www.bigbarn.co.uk/marketplace/vendors/wildyeast |
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21 hrs confidence:
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