sour dough

同根派生

Rye flour is used in bread baking with sour dough fermentation.
黑麥一般通過面團發(fā)酵而用于面包焙烤生產(chǎn)中。
Rye dough leavening is achieved by a sour dough formulation which includes lactic and acetic acid bacteria.
黑麥面團的發(fā)酵可通過使用乳酸菌和乙酸菌來酸化面團來完成。
Other preparations for acidification, the so-called dry, or instant acids, consist of pregelatinized flour blended with a sour dough concentrate or of cereal mash prefermented by lactic bacteria.
其他的用于酸化的制劑,也就是所謂的干燥或即溶的酸,是由混合了酸面團濃縮物預(yù)糊化面粉或者由乳酸菌預(yù)發(fā)酵的谷物麥芽汁構(gòu)成的。
The dough would sour quickly in such weather.
在這種天氣生面團會很快發(fā)酵。
The milk has curdled and become sour.
牛奶凝結(jié)變酸了。