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Georgia
Wheat bread geiorgian buy in Kutaisi
Currency GEL
Wheat bread geiorgian buy in Kutaisi
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Wheat bread geiorgian

Wheat bread geiorgian

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Georgia, Kutaisi
Technical characteristics
  • The basisWheat
Description
The most common source of leavening was to retain a piece of dough from the previous day to use as a form of soThere 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 "urdoua 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.
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Wheat bread geiorgian
Wheat bread geiorgian
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