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Timeto setnew sourdough
that it is the bacteria themselvescausethe sourness in sourdough
in the region(passive) was also inventedFocaccia bread
first(passive) was ... discoveredSourdough bread
some of usdesignedsourdough bread
Handpaintedsourdough bread
by the company(passive) was inventedsourdough bread
to seewhere ... was inventedsourdough bread
San Franciscoinventedsourdough bread
Ericdiscoveredsourdough bread
Jaimediscoveredsourdough bread
by mistake as host Ian Knauer bakes up a tangy loaf(passive) was ... discovered bysourdough bread
mistake as host Ian Knauer bakes up a tangy loaf(passive) was ... discovered bysourdough bread
of host adapted lactobacilli(passive) are composedsourdough microbiota
Brush sourdough slices , apple slices and onion slices with melted butterset asidesourdough slices
Sourdough breadoriginatedSourdough
yeast baking(passive) were discoveredSourdough , and
from rye flour and water(passive) is just composedmy sourdough
recipesspecifically designedfor sourdough
a recipedesignedfor sourdough
RecipessetSourdough S
This processshould resultin a # sourdough
the Egyptians(passive) was invented bySourdough
first(passive) was ... inventedSourdough
The UShas contributedwith sourdough
classiccomposedof sourdough
The doughresultsfrom sourdough
the local bakersinventedsourdough
It took me four more yearsto discoversourdough
i.e. the kitchen environment itselfis influencingthe sourdough
i.e. the kitchen environment itselfis influencingthe sourdough
San Francisco bakersinventedsourdough
Did I tell youinventedsourdough
Nobodyinventedsourdough
very well(passive) may ... have been discovered Sourdough
very well(passive) may ... have been discoveredSourdough
All Roadsleadto Sourdough
pH - dependent activation of cereal enzymes(passive) were mainly caused byin sourdough
pH - dependent activation of cereal enzymes(passive) were mainly caused bysourdough
she wanted to be a chocolatierdiscoveredsourdough
6000 years agoto have been discovered6000 years ago
accidentally over 6000 years agoto have been discoveredaccidentally over 6000 years ago
in Egyptoriginatedin Egypt
to a lower glucose response than regular white or wheat breadleadsto a lower glucose response than regular white or wheat bread
to less digestion for your bodyleadsto less digestion for your body
in a more favourable postprandial response compared with whole - wheat breadresultedin a more favourable postprandial response compared with whole - wheat bread
alsocausesalso
in Egyptoriginatedin Egypt
a very nice contrast in flavors and will make again with the sourdoughleda very nice contrast in flavors and will make again with the sourdough
in San Franciscoinventedin San Francisco
in San Franciscowas inventedin San Francisco
in San Franciscooriginatedin San Francisco
in lower GLP-1 responseresultedin lower GLP-1 response
promising wheat aspectinfluencespromising wheat aspect
actuallyoriginatedactually
a gradual increase in blood sugar levels rather than a spikewill ... causea gradual increase in blood sugar levels rather than a spike
only a gradual increase in blood sugar levels rather than a spikewill ... causeonly a gradual increase in blood sugar levels rather than a spike
around 1500 BCoriginatedaround 1500 BC
around 1500 BC in Ancient Egyptoriginatedaround 1500 BC in Ancient Egypt
in Egypt sometime between 4000 and 3000originatedin Egypt sometime between 4000 and 3000
an exciting layer of flavor to Nut Brown Ales , Porters and other dark beer styleswill contributean exciting layer of flavor to Nut Brown Ales , Porters and other dark beer styles
to some wild greens bruschettawill contributeto some wild greens bruschetta
alsodo ... causealso
bread to risecould causebread to rise
little to its flavorhaving contributedlittle to its flavor
No bread machine on the market that I know of(passive) is really designedNo bread machine on the market that I know of
to its flavorhaving contributedto its flavor
a really nice flavorcontributesa really nice flavor
in a nice open texture to the breadresultedin a nice open texture to the bread
to reduced discomfortleadsto reduced discomfort
alsowould ... contributealso
in a thick hard crustwill resultin a thick hard crust
positivelycan ... contributepositively
in 1997was discoveredin 1997
the colourmust causethe colour
in reduced carbohydrate contentresultsin reduced carbohydrate content
of 10 % wholemeal spelt and 90 % white speltcomposedof 10 % wholemeal spelt and 90 % white spelt
in Ancient Egyptian timesoriginatedin Ancient Egyptian times
to a longer shelf lifealso contributesto a longer shelf life
the mood for the sandwichsetsthe mood for the sandwich