Vocabolario Chiave del Pane - Pasta Madre

a type of bread leavened naturally using a mix of flour and water instead of commercial yeast, Known for its tangy flavor, chewy texture, and crisp crust

a type of food made from flour, water and usually yeast mixed together and baked

having a sharp, refreshing taste with a slight sourness or acidity

the sense that we feel when we put food in our mouth

a fine powder made by crushing wheat or other grains, used for making bread, cakes, pasta, etc.

a liquid with no smell, taste, or color, that falls from the sky as rain, and is used for washing, cooking, drinking, etc.

(of dough) to increase in volume, become lighter, and develop a fluffy texture

a type of fungus capable of converting sugar into alcohol and carbon dioxide, used in making alcoholic drinks and bread swell

a shop of any size or kind that sells goods

originating from or created by nature, not made or caused by humans

(microbiology) single-celled microorganisms that can be found in various environments, including soil, water, and living organisms, and can be beneficial, harmful, or neutral

any foodstuff made by combining different ingredients

unlike anything else and distinguished by individuality

the particular taste and smell that a food or drink has

a period of time that is made up of twelve months, particularly one that starts on January first and ends on December thirty-first

related to the most recent time or to the present time

ready for being used or acquired

someone whose job or education is about science

a state in the western United States on the Pacific coast

to continue to be in a particular condition or state

(of food) recently harvested, caught, or made

providing help when needed

a person who works in a mine extracting coal, minerals, or other materials from the ground

having a temperature that is high but not hot, especially in a way that is pleasant

made suitable and available for immediate use

a person whose job is to make bread, cakes, pastries, and similar baked goods, especially for sale

a natural, white substance, obtained from mines and also found in seawater that is added to the food to make it taste better or to preserve it

to form and press dough or wet clay with the hands

gentle to the touch

to cook food, usually in an oven, without any extra fat or liquid

having a long distance between opposite sides

(of food) having a firm, dry texture that makes a sharp, crunching sound when broken or bitten

a hard outer layer that covers something

to break down food in the body and to absorb its nutrients and necessary substances

any of a group of organic substances needed in small amounts for normal growth, metabolism, and health

any area beyond the Earth's atmosphere

someone who is trained to travel and work in space

happening in or between more than one country

a facility designed for a specific function, equipped with relevant equipment and staffed as necessary

a small, usually flat, sweet baked food made from dough