from The American Heritage® Dictionary of the English Language, 4th Edition
- n. Sour fermented dough used as leaven in making bread.
- n. An early settler or prospector, especially in Alaska and northwest Canada.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- adj. Describing something made from dough that was leavened with yeast and lactobacteria that produce acids giving a sour taste.
- n. Dough, leavened with yeast and lactobacteria that produce acids giving a sour taste.
- n. A permanent resident of the territory. Someone who has lived in the Yukon during all four seasons.
from The Century Dictionary and Cyclopedia
- n. See the extract.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a leaven of dough in which fermentation is active; used by pioneers for making bread
- n. a settler or prospector (especially in western United States or northwest Canada and Alaska)
Yes | No | Report from jamesti wrote 3 weeks 6 days ago sourdough is the man?
Instead, I'm nagging grandson to split some wood and fill the stove, thinking about making some whole grain sourdough bread to warm the kitchen, and hoping those moles that keep re-growing after removal on my hubby's back are not melanoma – which his grandfather, uncle and aunt died of.
You can get five different veggies of your choice on a plate at Hecho en Mexico, one of my favorites overall, though it has plenty of meat, chicken and fish on the menu (its cheeseburger on grilled sourdough is my favorite).
( "CHOW-da") in sourdough bread bowls, or some really good chicken tikka.
Norton (aka my sourdough starter) will be traveling to Ohio with me, in sort of a reverse Oregon trail pilgrimage.
The salty taste of the cheese and round coolness of the sourdough was a perfect match for the cloyingly tangy-sweet sauce of Branston Pickle.
So I went looking for basic methods on how to make your own "natural leavening"--what is generally referred to as a sourdough starter.
This light, golden brew tastes like an actual slice of sourdough, which is unusual, and incredible.
Britain by the Romans, a natural yeast called sourdough and Cotswold spring water.
After all, "sourdough" has been going forever, and it's always got better flavor than when you overuse commercial yeast - I even use sourdough for sweet breads, or at least a long rise.