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Georgia
Wheat bread buy in Poti
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Wheat bread buy in Poti
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Wheat bread

Wheat bread

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Georgia, Poti
Technical characteristics
  • The basisWheat
Description
There were multiple sources of leavening available for early bread.
Airborne yeasts could be harnessed by leaving uncooked dough
exposed to air for some time before cooking. Pliny the Elder
reported that the Gauls and Iberians used the foam skimmed from
beer to produce "a lighter kind of bread than other peoples." Parts
of the ancient world that drank wine instead of beer used a paste
composed of grape juice and flour that was allowed to begin
fermenting, or wheat bran steeped in wine, as a source for yeast.
The most common source of leavening was to retain a piece of dough
from the previous day to use as a form of s
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Wheat bread
Wheat bread
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