Exact(1)
Traditionally, most bread was fermented (allowed to rise) for many hours, often overnight.
Similar(59)
I knew Mr. Lahey wouldn't approve of this (and he didn't; as he makes clear in my video interview with him at nytimes.com/dining), because he believes that the best bread is fermented slowly, with a minimum of yeast.
It was fermented in leather.
The AOAS was fermented for 12 weeks.
CY was fermented with bacteria and lyophilized.
We found out it was fermenting.
There was so much that it was fermenting into methane.
Sauerkraut is fermented.
"It's fermented," she said.
Wine is fermented; spirits are distilled.
And it's not just beers that are being fermented.
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