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@apowofficial: (Part 1) Process of Making High Quality Ukuleles with The Ultimate Sound Crafted by Skilled Artisans #process #processvideo #making #crafts #craftsman #craftsmanship #factory #factorywork #fyp #foryoupage #trending

All Process of World
All Process of World
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Region: US
Friday 13 December 2024 13:00:00 GMT
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mikesack1644
The Big Bamboozle :
💯💯
2024-12-13 15:16:52
1
pangsit.eko
Pangsit Eko :
👍🏽👌🏾🤟🏿
2024-12-16 07:03:01
0
salimata.sanou5
Salimata❤️ :
❤️❤️❤️
2024-12-13 13:12:56
1
ismail.kaya2763
ismail_kaya_27_63 :
😂😂😂
2025-01-04 06:36:37
0
tah121819
ຕະ ສຸວັນນະລາດ :
😂
2025-01-04 03:55:27
0
farizalelsya
farizal :
🥰🥰🥰
2024-12-21 11:26:18
0
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Is a life without bread worth living? 😶‍🌫️ Bread is one of the most important food consumed around the globe, and I can understand why; I must admit, I’m a bread addict myself😬 Bread-making is an ancient art that dates back to around 14,400 years to Neolithic southwest Asia. Back then, leavened bread was naturally leavened through fermentation, but nowadays with the industrialization of bread production, sourdough bread has been less common. Although, bread-making has gained popularity in the past few years (especially during COVID) and more and more people are practicing this ancient craft. To make your own sourdough bread, you first need to make a sourdough starter culture which basically water and flour that sit around for a while, waiting to be colonized and fermented by yeasts and bacteria. Yeasts, like Saccharomyces cerevesiae or Candida miller, serve as the primary leavening agent since they produce CO2 after feeding on flour carbohydrates. Lactic acid bacteria like Lactobacillus and acetic acid bacteria also feed on carbs and produce organic acids through fermentation which improve the bread’s texture, contribute to the characteristic flavour, increase the loaf volume, delays wheat starch degradation and increase the shelf stability. In fact, bread made wth sourdough starters have better shelf life and sensory qualities compared to commercially leavened bread. When the microbial community of your stater is well established, you’ll be able to introduce a small piece of if to your bread’s dough! A very interesting fact I discovered while reading about sourdough is that the specific yeasts and bacteria species and number found in the sourdough starter depends of the baker’s environment and microbiome but also the type of cereal and flour used, how often the starter is fed, the hydratation level, the temperature and fermentation time! Video taken with my iPhone 14 Pro mounted on an Olympus BX53 microscope with an @ilabcam adapter 🔬 #fyp #sourdough #bread #food
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