{"id":2508,"date":"2023-01-27T13:02:58","date_gmt":"2023-01-27T12:02:58","guid":{"rendered":"https:\/\/www.kovasztunder.hu\/?page_id=2508"},"modified":"2023-05-16T22:16:10","modified_gmt":"2023-05-16T20:16:10","slug":"list-of-basic-concepts","status":"publish","type":"page","link":"https:\/\/www.kovasztunder.hu\/en\/list-of-basic-concepts","title":{"rendered":"Basic concepts and notations"},"content":{"rendered":"<div data-elementor-type=\"wp-page\" data-elementor-id=\"2508\" class=\"elementor elementor-2508\" data-elementor-post-type=\"page\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-44ed85d elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"44ed85d\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-83f3b7d\" data-id=\"83f3b7d\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-c2fd69d elementor-widget elementor-widget-shortcode\" data-id=\"c2fd69d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"shortcode.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-shortcode\"><div class=\"wpg-list-wrapper wpg-list-wrapper-template-alphabet\"><div class=\"wpg-list-filter-container\"><div class=\"wpg-list-filter\"><span class=\"wpg-list-filter-row\"><a class=\"filter active\" data-filter=\"all\">All<\/a><a class=\"filter\" data-filter=\".wpg-filter-0-9\">0-9<\/a><a class=\"filter\" data-filter=\".wpg-filter-a\">A<\/a><a class=\"filter\" data-filter=\".wpg-filter-b\">B<\/a><a class=\"filter\" data-filter=\".wpg-filter-c\">C<\/a><a class=\"filter\" data-filter=\".wpg-filter-d\">D<\/a><a class=\"filter\" data-filter=\".wpg-filter-e\">E<\/a><a class=\"filter\" data-filter=\".wpg-filter-f\">F<\/a><a class=\"filter-disable\" data-filter=\".wpg-filter-g\">G<\/a><a class=\"filter\" data-filter=\".wpg-filter-h\">H<\/a><a class=\"filter\" data-filter=\".wpg-filter-i\">I<\/a><a class=\"filter-disable\" data-filter=\".wpg-filter-j\">J<\/a><a class=\"filter\" data-filter=\".wpg-filter-k\">K<\/a><a class=\"filter\" data-filter=\".wpg-filter-l\">L<\/a><a class=\"filter\" data-filter=\".wpg-filter-m\">M<\/a><a class=\"filter-disable\" data-filter=\".wpg-filter-n\">N<\/a><a class=\"filter-disable\" data-filter=\".wpg-filter-o\">O<\/a><a class=\"filter-disable\" data-filter=\".wpg-filter-p\">P<\/a><a class=\"filter-disable\" data-filter=\".wpg-filter-q\">Q<\/a><a class=\"filter\" data-filter=\".wpg-filter-r\">R<\/a><a class=\"filter\" data-filter=\".wpg-filter-s\">S<\/a><a class=\"filter\" data-filter=\".wpg-filter-t\">T<\/a><a class=\"filter-disable\" data-filter=\".wpg-filter-u\">U<\/a><a class=\"filter-disable\" data-filter=\".wpg-filter-v\">V<\/a><a class=\"filter-disable\" data-filter=\".wpg-filter-w\">W<\/a><a class=\"filter-disable\" data-filter=\".wpg-filter-x\">X<\/a><a class=\"filter-disable\" data-filter=\".wpg-filter-y\">Y<\/a><a class=\"filter-disable\" data-filter=\".wpg-filter-z\">Z<\/a><\/span><\/div><\/div><div class=\"wpg-list wpg-list-template-four-column\"><div class=\"wpg-list-block wpg-filter-0-9 mix\" data-filter-base=\"0-9\"><h3 class=\"wpg-list-block-heading\">0-9<\/h3><ul class=\"wpg-list-items\"><li class=\"wpg-list-item\"><a class=\"wpg-list-item-title wpg-tooltip\" title=\"&lt;h3 class=&quot;wpg-tooltip-title&quot;&gt;&lt;span class=&quot;wpg-tooltip-term-title&quot;&gt;00&lt;\/span&gt;&lt;\/h3&gt;&lt;div class=&quot;wpg-tooltip-content&quot;&gt;&lt;p&gt;Pizza flour.&lt;\/p&gt;&lt;\/div&gt;\" href=\"https:\/\/www.kovasztunder.hu\/en\/basic-concepts\/00\" >00<\/a><\/li><\/ul><\/div><div class=\"wpg-list-block wpg-filter-a mix\" data-filter-base=\"a\"><h3 class=\"wpg-list-block-heading\">A<\/h3><ul class=\"wpg-list-items\"><li class=\"wpg-list-item\"><a class=\"wpg-list-item-title wpg-tooltip\" title=\"&lt;h3 class=&quot;wpg-tooltip-title&quot;&gt;&lt;span class=&quot;wpg-tooltip-term-title&quot;&gt;AD&lt;\/span&gt;&lt;\/h3&gt;&lt;div class=&quot;wpg-tooltip-content&quot;&gt;&lt;p&gt;Edible semolina.&lt;\/p&gt;&lt;\/div&gt;\" href=\"https:\/\/www.kovasztunder.hu\/en\/basic-concepts\/ad\" >AD<\/a><\/li><li class=\"wpg-list-item\"><a class=\"wpg-list-item-title wpg-tooltip\" title=\"&lt;h3 class=&quot;wpg-tooltip-title&quot;&gt;&lt;span class=&quot;wpg-tooltip-term-title&quot;&gt;active leaven&lt;\/span&gt;&lt;\/h3&gt;&lt;div class=&quot;wpg-tooltip-content&quot;&gt;&lt;p&gt;Young, freshly fed sourdough used to leaven the dough.&lt;\/p&gt;&lt;\/div&gt;\" href=\"https:\/\/www.kovasztunder.hu\/en\/basic-concepts\/active-leaven\" >active leaven<\/a><\/li><li class=\"wpg-list-item\"><a class=\"wpg-list-item-title wpg-tooltip\" title=\"&lt;h3 class=&quot;wpg-tooltip-title&quot;&gt;&lt;span class=&quot;wpg-tooltip-term-title&quot;&gt;Anyacovas&lt;\/span&gt;&lt;\/h3&gt;&lt;div class=&quot;wpg-tooltip-content&quot;&gt;&lt;p&gt;&lt;!-- wp:paragraph --&gt;&lt;\/p&gt;&lt;p&gt;Our fed sourdough.&lt;\/p&gt;&lt;p&gt;&lt;!-- \/wp:paragraph --&gt;&lt;\/p&gt;&lt;\/div&gt;\" href=\"https:\/\/www.kovasztunder.hu\/en\/basic-concepts\/anyakovasz\" >Anyacovas<\/a><\/li><li class=\"wpg-list-item\"><a class=\"wpg-list-item-title wpg-tooltip\" title=\"&lt;h3 class=&quot;wpg-tooltip-title&quot;&gt;&lt;span class=&quot;wpg-tooltip-term-title&quot;&gt;autolysis&lt;\/span&gt;&lt;\/h3&gt;&lt;div class=&quot;wpg-tooltip-content&quot;&gt;&lt;p&gt;&lt;!-- wp:paragraph --&gt;&lt;\/p&gt;&lt;p&gt;Soak the flour granules in the water to shorten the dough and make it easier to knead.&lt;\/p&gt;&lt;p&gt;&lt;!-- \/wp:paragraph --&gt;&lt;\/p&gt;&lt;\/div&gt;\" href=\"https:\/\/www.kovasztunder.hu\/en\/basic-concepts\/autolizis\" >autolysis<\/a><\/li><\/ul><\/div><div class=\"wpg-list-block wpg-filter-b mix\" data-filter-base=\"b\"><h3 class=\"wpg-list-block-heading\">B<\/h3><ul class=\"wpg-list-items\"><li class=\"wpg-list-item\"><a class=\"wpg-list-item-title wpg-tooltip\" title=\"&lt;h3 class=&quot;wpg-tooltip-title&quot;&gt;&lt;span class=&quot;wpg-tooltip-term-title&quot;&gt;BFF-55&lt;\/span&gt;&lt;\/h3&gt;&lt;div class=&quot;wpg-tooltip-content&quot;&gt;&lt;p&gt;Catchy flours, strudel flour or semolina flour.&lt;\/p&gt;&lt;\/div&gt;\" href=\"https:\/\/www.kovasztunder.hu\/en\/basic-concepts\/bff-55\" >BFF-55<\/a><\/li><li class=\"wpg-list-item\"><a class=\"wpg-list-item-title wpg-tooltip\" title=\"&lt;h3 class=&quot;wpg-tooltip-title&quot;&gt;&lt;span class=&quot;wpg-tooltip-term-title&quot;&gt;BGL, GL-200&lt;\/span&gt;&lt;\/h3&gt;&lt;div class=&quot;wpg-tooltip-content&quot;&gt;&lt;p&gt;Wheat Graham flour.&lt;\/p&gt;&lt;\/div&gt;\" href=\"https:\/\/www.kovasztunder.hu\/en\/basic-concepts\/bgl-gl-200\" >BGL, GL-200<\/a><\/li><li class=\"wpg-list-item\"><a class=\"wpg-list-item-title wpg-tooltip\" title=\"&lt;h3 class=&quot;wpg-tooltip-title&quot;&gt;&lt;span class=&quot;wpg-tooltip-term-title&quot;&gt;BL-112&lt;\/span&gt;&lt;\/h3&gt;&lt;div class=&quot;wpg-tooltip-content&quot;&gt;&lt;p&gt;Semi-brown bread flour, officially known as semi-white wheat flour.&lt;\/p&gt;&lt;\/div&gt;\" href=\"https:\/\/www.kovasztunder.hu\/en\/basic-concepts\/bl-112\" >BL-112<\/a><\/li><li class=\"wpg-list-item\"><a class=\"wpg-list-item-title wpg-tooltip\" title=\"&lt;h3 class=&quot;wpg-tooltip-title&quot;&gt;&lt;span class=&quot;wpg-tooltip-term-title&quot;&gt;BL-55&lt;\/span&gt;&lt;\/h3&gt;&lt;div class=&quot;wpg-tooltip-content&quot;&gt;&lt;p&gt;Wheat flour.&lt;\/p&gt;&lt;\/div&gt;\" href=\"https:\/\/www.kovasztunder.hu\/en\/basic-concepts\/bl-55\" >BL-55<\/a><\/li><li class=\"wpg-list-item\"><a class=\"wpg-list-item-title wpg-tooltip\" title=\"&lt;h3 class=&quot;wpg-tooltip-title&quot;&gt;&lt;span class=&quot;wpg-tooltip-term-title&quot;&gt;BL-65&lt;\/span&gt;&lt;\/h3&gt;&lt;div class=&quot;wpg-tooltip-content&quot;&gt;&lt;p&gt;Wheat flour.&lt;\/p&gt;&lt;\/div&gt;\" href=\"https:\/\/www.kovasztunder.hu\/en\/basic-concepts\/bl-65\" >BL-65<\/a><\/li><li class=\"wpg-list-item\"><a class=\"wpg-list-item-title wpg-tooltip\" title=\"&lt;h3 class=&quot;wpg-tooltip-title&quot;&gt;&lt;span class=&quot;wpg-tooltip-term-title&quot;&gt;BL-80&lt;\/span&gt;&lt;\/h3&gt;&lt;div class=&quot;wpg-tooltip-content&quot;&gt;&lt;p&gt;White bread flour.&lt;\/p&gt;&lt;\/div&gt;\" href=\"https:\/\/www.kovasztunder.hu\/en\/basic-concepts\/bl-80\" >BL-80<\/a><\/li><li class=\"wpg-list-item\"><a class=\"wpg-list-item-title wpg-tooltip\" title=\"&lt;h3 class=&quot;wpg-tooltip-title&quot;&gt;&lt;span class=&quot;wpg-tooltip-term-title&quot;&gt;BTKL&lt;\/span&gt;&lt;\/h3&gt;&lt;div class=&quot;wpg-tooltip-content&quot;&gt;&lt;p&gt;Wholemeal wheat flour.&lt;\/p&gt;&lt;\/div&gt;\" href=\"https:\/\/www.kovasztunder.hu\/en\/basic-concepts\/btkl\" >BTKL<\/a><\/li><li class=\"wpg-list-item\"><a class=\"wpg-list-item-title wpg-tooltip\" title=\"&lt;h3 class=&quot;wpg-tooltip-title&quot;&gt;&lt;span class=&quot;wpg-tooltip-term-title&quot;&gt;bulk&lt;\/span&gt;&lt;\/h3&gt;&lt;div class=&quot;wpg-tooltip-content&quot;&gt;&lt;p&gt;The time elapsed from the time the dough is placed in the rising bowl to the time it is cooked. During this time, the dough structure is strengthened by folding.&lt;\/p&gt;&lt;\/div&gt;\" href=\"https:\/\/www.kovasztunder.hu\/en\/basic-concepts\/bulk\" >bulk<\/a><\/li><\/ul><\/div><div class=\"wpg-list-block wpg-filter-c mix\" data-filter-base=\"c\"><h3 class=\"wpg-list-block-heading\">C<\/h3><ul class=\"wpg-list-items\"><li class=\"wpg-list-item\"><a class=\"wpg-list-item-title wpg-tooltip\" title=\"&lt;h3 class=&quot;wpg-tooltip-title&quot;&gt;&lt;span class=&quot;wpg-tooltip-term-title&quot;&gt;coil drive&lt;\/span&gt;&lt;\/h3&gt;&lt;div class=&quot;wpg-tooltip-content&quot;&gt;&lt;p&gt;With wet hands, reach under the middle of the dough and pull it upwards, folding it under itself on all four sides.&lt;\/p&gt;&lt;\/div&gt;\" href=\"https:\/\/www.kovasztunder.hu\/en\/basic-concepts\/coil-father\" >coil drive<\/a><\/li><\/ul><\/div><div class=\"wpg-list-block wpg-filter-d mix\" data-filter-base=\"d\"><h3 class=\"wpg-list-block-heading\">D<\/h3><ul class=\"wpg-list-items\"><li class=\"wpg-list-item\"><a class=\"wpg-list-item-title wpg-tooltip\" title=\"&lt;h3 class=&quot;wpg-tooltip-title&quot;&gt;&lt;span class=&quot;wpg-tooltip-term-title&quot;&gt;kneading&lt;\/span&gt;&lt;\/h3&gt;&lt;div class=&quot;wpg-tooltip-content&quot;&gt;&lt;p&gt;Mixing and homogenising the ingredients using a kneading machine or by hand.&lt;\/p&gt;&lt;\/div&gt;\" href=\"https:\/\/www.kovasztunder.hu\/en\/basic-concepts\/dagasta\" >kneading<\/a><\/li><li class=\"wpg-list-item\"><a class=\"wpg-list-item-title wpg-tooltip\" title=\"&lt;h3 class=&quot;wpg-tooltip-title&quot;&gt;&lt;span class=&quot;wpg-tooltip-term-title&quot;&gt;DSL&lt;\/span&gt;&lt;\/h3&gt;&lt;div class=&quot;wpg-tooltip-content&quot;&gt;&lt;p&gt;Durum wheat flour.&lt;\/p&gt;&lt;\/div&gt;\" href=\"https:\/\/www.kovasztunder.hu\/en\/basic-concepts\/dsl\" >DSL<\/a><\/li><\/ul><\/div><div class=\"wpg-list-block wpg-filter-e mix\" data-filter-base=\"e\"><h3 class=\"wpg-list-block-heading\">E<\/h3><ul class=\"wpg-list-items\"><li class=\"wpg-list-item\"><a class=\"wpg-list-item-title wpg-tooltip\" title=\"&lt;h3 class=&quot;wpg-tooltip-title&quot;&gt;&lt;span class=&quot;wpg-tooltip-term-title&quot;&gt;preform&lt;\/span&gt;&lt;\/h3&gt;&lt;div class=&quot;wpg-tooltip-content&quot;&gt;&lt;p&gt;It prepares the dough for the final shaping, which gives it an extra stretch, then rest it for half an hour and do the final shaping.&lt;\/p&gt;&lt;\/div&gt;\" href=\"https:\/\/www.kovasztunder.hu\/en\/basic-concepts\/eloformazas\" >preform<\/a><\/li><\/ul><\/div><div class=\"wpg-list-block wpg-filter-f mix\" data-filter-base=\"f\"><h3 class=\"wpg-list-block-heading\">F<\/h3><ul class=\"wpg-list-items\"><li class=\"wpg-list-item\"><a class=\"wpg-list-item-title wpg-tooltip\" title=\"&lt;h3 class=&quot;wpg-tooltip-title&quot;&gt;&lt;span class=&quot;wpg-tooltip-term-title&quot;&gt;fermentation&lt;\/span&gt;&lt;\/h3&gt;&lt;div class=&quot;wpg-tooltip-content&quot;&gt;&lt;p&gt;When leaven is added to the flour and water, this process of fermentation is called fermentation.&lt;\/p&gt;&lt;\/div&gt;\" href=\"https:\/\/www.kovasztunder.hu\/en\/basic-concepts\/fermentalas\" >fermentation<\/a><\/li><\/ul><\/div><div class=\"wpg-list-block wpg-filter-h mix\" data-filter-base=\"h\"><h3 class=\"wpg-list-block-heading\">H<\/h3><ul class=\"wpg-list-items\"><li class=\"wpg-list-item\"><a class=\"wpg-list-item-title wpg-tooltip\" title=\"&lt;h3 class=&quot;wpg-tooltip-title&quot;&gt;&lt;span class=&quot;wpg-tooltip-term-title&quot;&gt;Folding service&lt;\/span&gt;&lt;\/h3&gt;&lt;div class=&quot;wpg-tooltip-content&quot;&gt;&lt;p&gt;There are several ways of folding the dough, which is important because it tightens the dough and produces air. We usually fold the dough every 30-60 minutes.&lt;\/p&gt;&lt;\/div&gt;\" href=\"https:\/\/www.kovasztunder.hu\/en\/basic-concepts\/hajtogatas\" >Folding service<\/a><\/li><li class=\"wpg-list-item\"><a class=\"wpg-list-item-title wpg-tooltip\" title=\"&lt;h3 class=&quot;wpg-tooltip-title&quot;&gt;&lt;span class=&quot;wpg-tooltip-term-title&quot;&gt;hydration&lt;\/span&gt;&lt;\/h3&gt;&lt;div class=&quot;wpg-tooltip-content&quot;&gt;&lt;p&gt;Water and other liquid substances added to flour. Bread with high hydration is harder to work with but will have a better gut. For beginners it is recommended to start with lower hydration breads.&lt;\/p&gt;&lt;\/div&gt;\" href=\"https:\/\/www.kovasztunder.hu\/en\/basic-concepts\/hydrate-tag\" >hydration<\/a><\/li><li class=\"wpg-list-item\"><a class=\"wpg-list-item-title wpg-tooltip\" title=\"&lt;h3 class=&quot;wpg-tooltip-title&quot;&gt;&lt;span class=&quot;wpg-tooltip-term-title&quot;&gt;cold soaking&lt;\/span&gt;&lt;\/h3&gt;&lt;div class=&quot;wpg-tooltip-content&quot;&gt;&lt;p&gt;Before putting the dough in the fridge, it is advisable to let it rise at a higher temperature for about 1 hour, depending on the fermentation and the room temperature. Once this time has elapsed, you can put the dough in the fridge for the final rise, but the fridge should not be colder than 5-6 degrees. Also, try NOT to open the fridge during this time. Breads are usually left to rise in the fridge for 1 night, but for pizzas this can be up to 72 hours. I am a fan of slow rising in the fridge.&lt;\/p&gt;&lt;\/div&gt;\" href=\"https:\/\/www.kovasztunder.hu\/en\/basic-concepts\/hutos-celeste\" >cold soaking<\/a><\/li><\/ul><\/div><div class=\"wpg-list-block wpg-filter-i mix\" data-filter-base=\"i\"><h3 class=\"wpg-list-block-heading\">I<\/h3><ul class=\"wpg-list-items\"><li class=\"wpg-list-item\"><a class=\"wpg-list-item-title wpg-tooltip\" title=\"&lt;h3 class=&quot;wpg-tooltip-title&quot;&gt;&lt;span class=&quot;wpg-tooltip-term-title&quot;&gt;irdal&oacute;&lt;\/span&gt;&lt;\/h3&gt;&lt;div class=&quot;wpg-tooltip-content&quot;&gt;&lt;p&gt;The best tool for incision and shaping is a traditional razor blade. Most shavers are also designed with a blade attached to a handle of different shapes, sizes and materials.&lt;\/p&gt;&lt;\/div&gt;\" href=\"https:\/\/www.kovasztunder.hu\/en\/basic-concepts\/irdalo\" >irdal\u00f3<\/a><\/li><\/ul><\/div><div class=\"wpg-list-block wpg-filter-k mix\" data-filter-base=\"k\"><h3 class=\"wpg-list-block-heading\">K<\/h3><ul class=\"wpg-list-items\"><li class=\"wpg-list-item\"><a class=\"wpg-list-item-title wpg-tooltip\" title=\"&lt;h3 class=&quot;wpg-tooltip-title&quot;&gt;&lt;span class=&quot;wpg-tooltip-term-title&quot;&gt;KAD&lt;\/span&gt;&lt;\/h3&gt;&lt;div class=&quot;wpg-tooltip-content&quot;&gt;&lt;p&gt;Cool semolina.&lt;\/p&gt;&lt;\/div&gt;\" href=\"https:\/\/www.kovasztunder.hu\/en\/basic-concepts\/kad\" >KAD<\/a><\/li><li class=\"wpg-list-item\"><a class=\"wpg-list-item-title wpg-tooltip\" title=\"&lt;h3 class=&quot;wpg-tooltip-title&quot;&gt;&lt;span class=&quot;wpg-tooltip-term-title&quot;&gt;KBL-100&lt;\/span&gt;&lt;\/h3&gt;&lt;div class=&quot;wpg-tooltip-content&quot;&gt;&lt;p&gt;White royal wheat flour.&lt;\/p&gt;&lt;\/div&gt;\" href=\"https:\/\/www.kovasztunder.hu\/en\/basic-concepts\/kbl-100\" >KBL-100<\/a><\/li><li class=\"wpg-list-item\"><a class=\"wpg-list-item-title wpg-tooltip\" title=\"&lt;h3 class=&quot;wpg-tooltip-title&quot;&gt;&lt;span class=&quot;wpg-tooltip-term-title&quot;&gt;KBL-200&lt;\/span&gt;&lt;\/h3&gt;&lt;div class=&quot;wpg-tooltip-content&quot;&gt;&lt;p&gt;Wholemeal wheat flour.&lt;\/p&gt;&lt;\/div&gt;\" href=\"https:\/\/www.kovasztunder.hu\/en\/basic-concepts\/kbl-200\" >KBL-200<\/a><\/li><li class=\"wpg-list-item\"><a class=\"wpg-list-item-title wpg-tooltip\" title=\"&lt;h3 class=&quot;wpg-tooltip-title&quot;&gt;&lt;span class=&quot;wpg-tooltip-term-title&quot;&gt;access&lt;\/span&gt;&lt;\/h3&gt;&lt;div class=&quot;wpg-tooltip-content&quot;&gt;&lt;p&gt;It aims to increase the volume of gas produced.&lt;\/p&gt;&lt;\/div&gt;\" href=\"https:\/\/www.kovasztunder.hu\/en\/basic-concepts\/cross\" >access<\/a><\/li><li class=\"wpg-list-item\"><a class=\"wpg-list-item-title wpg-tooltip\" title=\"&lt;h3 class=&quot;wpg-tooltip-title&quot;&gt;&lt;span class=&quot;wpg-tooltip-term-title&quot;&gt;KFF&lt;\/span&gt;&lt;\/h3&gt;&lt;div class=&quot;wpg-tooltip-content&quot;&gt;&lt;p&gt;Cool strudel flour.&lt;\/p&gt;&lt;\/div&gt;\" href=\"https:\/\/www.kovasztunder.hu\/en\/basic-concepts\/kff\" >KFF<\/a><\/li><li class=\"wpg-list-item\"><a class=\"wpg-list-item-title wpg-tooltip\" title=\"&lt;h3 class=&quot;wpg-tooltip-title&quot;&gt;&lt;span class=&quot;wpg-tooltip-term-title&quot;&gt;sourdough&lt;\/span&gt;&lt;\/h3&gt;&lt;div class=&quot;wpg-tooltip-content&quot;&gt;&lt;p&gt;&lt;!-- wp:paragraph --&gt;&lt;\/p&gt;&lt;p&gt;(wild sourdough) is made from a mixture of flour and water. It is a living culture with wild yeast and lactic acid bacteria. Keeping it alive requires daily care.&lt;\/p&gt;&lt;p&gt;&lt;!-- \/wp:paragraph --&gt;&lt;\/p&gt;&lt;\/div&gt;\" href=\"https:\/\/www.kovasztunder.hu\/en\/basic-concepts\/kovasz\" >sourdough<\/a><\/li><li class=\"wpg-list-item\"><a class=\"wpg-list-item-title wpg-tooltip\" title=\"&lt;h3 class=&quot;wpg-tooltip-title&quot;&gt;&lt;span class=&quot;wpg-tooltip-term-title&quot;&gt;sourdough seeds&lt;\/span&gt;&lt;\/h3&gt;&lt;div class=&quot;wpg-tooltip-content&quot;&gt;&lt;p&gt;The leaven extracted from the motherwort.&lt;\/p&gt;&lt;\/div&gt;\" href=\"https:\/\/www.kovasztunder.hu\/en\/basic-concepts\/sourdough\" >sourdough seeds<\/a><\/li><li class=\"wpg-list-item\"><a class=\"wpg-list-item-title wpg-tooltip\" title=\"&lt;h3 class=&quot;wpg-tooltip-title&quot;&gt;&lt;span class=&quot;wpg-tooltip-term-title&quot;&gt;leavening&lt;\/span&gt;&lt;\/h3&gt;&lt;div class=&quot;wpg-tooltip-content&quot;&gt;&lt;p&gt;The process of fermenting flour, water and salt, also known as fermentation, which is then used to bake sourdough bread.&lt;\/p&gt;&lt;\/div&gt;\" href=\"https:\/\/www.kovasztunder.hu\/en\/basic-concepts\/kovaszolas\" >leavening<\/a><\/li><\/ul><\/div><div class=\"wpg-list-block wpg-filter-l mix\" data-filter-base=\"l\"><h3 class=\"wpg-list-block-heading\">L<\/h3><ul class=\"wpg-list-items\"><li class=\"wpg-list-item\"><a class=\"wpg-list-item-title wpg-tooltip\" title=\"&lt;h3 class=&quot;wpg-tooltip-title&quot;&gt;&lt;span class=&quot;wpg-tooltip-term-title&quot;&gt;laminating&lt;\/span&gt;&lt;\/h3&gt;&lt;div class=&quot;wpg-tooltip-content&quot;&gt;&lt;p&gt;Roll out like a pastry and then fold like an envelope and roll up. At this stage you can put seeds, cheese etc. in the dough.&lt;\/p&gt;&lt;\/div&gt;\" href=\"https:\/\/www.kovasztunder.hu\/en\/basic-concepts\/laminalas\" >laminating<\/a><\/li><\/ul><\/div><div class=\"wpg-list-block wpg-filter-m mix\" data-filter-base=\"m\"><h3 class=\"wpg-list-block-heading\">M<\/h3><ul class=\"wpg-list-items\"><li class=\"wpg-list-item\"><a class=\"wpg-list-item-title wpg-tooltip\" title=\"&lt;h3 class=&quot;wpg-tooltip-title&quot;&gt;&lt;span class=&quot;wpg-tooltip-term-title&quot;&gt;madre sourdough&lt;\/span&gt;&lt;\/h3&gt;&lt;div class=&quot;wpg-tooltip-content&quot;&gt;&lt;p&gt;(Lievito madre, an Italian sourdough.) The ingredients are flour, water, honey and olive oil. It is easier to handle than wild sourdough because you don&#039;t have to feed it every day, and it can be stored in the fridge. You can add it to your pasta straight out of the fridge.&lt;\/p&gt;&lt;\/div&gt;\" href=\"https:\/\/www.kovasztunder.hu\/en\/basic-concepts\/madre-kovasz\" >madre sourdough<\/a><\/li><\/ul><\/div><div class=\"wpg-list-block wpg-filter-r mix\" data-filter-base=\"r\"><h3 class=\"wpg-list-block-heading\">R<\/h3><ul class=\"wpg-list-items\"><li class=\"wpg-list-item\"><a class=\"wpg-list-item-title wpg-tooltip\" title=\"&lt;h3 class=&quot;wpg-tooltip-title&quot;&gt;&lt;span class=&quot;wpg-tooltip-term-title&quot;&gt;RL-125&lt;\/span&gt;&lt;\/h3&gt;&lt;div class=&quot;wpg-tooltip-content&quot;&gt;&lt;p&gt;Dark rye flour.&lt;\/p&gt;&lt;\/div&gt;\" href=\"https:\/\/www.kovasztunder.hu\/en\/basic-concepts\/rl-125\" >RL-125<\/a><\/li><li class=\"wpg-list-item\"><a class=\"wpg-list-item-title wpg-tooltip\" title=\"&lt;h3 class=&quot;wpg-tooltip-title&quot;&gt;&lt;span class=&quot;wpg-tooltip-term-title&quot;&gt;RL-90&lt;\/span&gt;&lt;\/h3&gt;&lt;div class=&quot;wpg-tooltip-content&quot;&gt;&lt;p&gt;Light rye flour.&lt;\/p&gt;&lt;\/div&gt;\" href=\"https:\/\/www.kovasztunder.hu\/en\/basic-concepts\/rl-90\" >RL-90<\/a><\/li><\/ul><\/div><div class=\"wpg-list-block wpg-filter-s mix\" data-filter-base=\"s\"><h3 class=\"wpg-list-block-heading\">S<\/h3><ul class=\"wpg-list-items\"><li class=\"wpg-list-item\"><a class=\"wpg-list-item-title wpg-tooltip\" title=\"&lt;h3 class=&quot;wpg-tooltip-title&quot;&gt;&lt;span class=&quot;wpg-tooltip-term-title&quot;&gt;chicory&lt;\/span&gt;&lt;\/h3&gt;&lt;div class=&quot;wpg-tooltip-content&quot;&gt;&lt;p&gt;Also known as gluten, the higher the chicory content of your flour, the softer, more elastic and easier to rise your dough. &lt;strong&gt;(This is prohibited in a gluten-free diet!)&lt;\/strong&gt;&lt;\/p&gt;&lt;\/div&gt;\" href=\"https:\/\/www.kovasztunder.hu\/en\/basic-concepts\/success\" >chicory<\/a><\/li><li class=\"wpg-list-item\"><a class=\"wpg-list-item-title wpg-tooltip\" title=\"&lt;h3 class=&quot;wpg-tooltip-title&quot;&gt;&lt;span class=&quot;wpg-tooltip-term-title&quot;&gt;slussz&lt;\/span&gt;&lt;\/h3&gt;&lt;div class=&quot;wpg-tooltip-content&quot;&gt;&lt;p&gt;The crimping is where you pinch the bread together for final shaping. (Always place the dough in the proofing rack with the slush on top.)&lt;\/p&gt;&lt;\/div&gt;\" href=\"https:\/\/www.kovasztunder.hu\/en\/basic-concepts\/slussz\" >slussz<\/a><\/li><li class=\"wpg-list-item\"><a class=\"wpg-list-item-title wpg-tooltip\" title=\"&lt;h3 class=&quot;wpg-tooltip-title&quot;&gt;&lt;span class=&quot;wpg-tooltip-term-title&quot;&gt;Trade press&lt;\/span&gt;&lt;\/h3&gt;&lt;div class=&quot;wpg-tooltip-content&quot;&gt;&lt;p&gt;A baking basket in which to rise the bread (I have cane baskets, which I like best.)&lt;\/p&gt;&lt;\/div&gt;\" href=\"https:\/\/www.kovasztunder.hu\/en\/basic-concepts\/beard\" >Trade press<\/a><\/li><li class=\"wpg-list-item\"><a class=\"wpg-list-item-title wpg-tooltip\" title=\"&lt;h3 class=&quot;wpg-tooltip-title&quot;&gt;&lt;span class=&quot;wpg-tooltip-term-title&quot;&gt;petal drive&lt;\/span&gt;&lt;\/h3&gt;&lt;div class=&quot;wpg-tooltip-content&quot;&gt;&lt;p&gt;Fold the dough around the petal like a flower petal. Use mainly for doughs with lower hydration.&lt;\/p&gt;&lt;\/div&gt;\" href=\"https:\/\/www.kovasztunder.hu\/en\/basic-concepts\/petal-of-bethlehem\" >petal drive<\/a><\/li><li class=\"wpg-list-item\"><a class=\"wpg-list-item-title wpg-tooltip\" title=\"&lt;h3 class=&quot;wpg-tooltip-title&quot;&gt;&lt;span class=&quot;wpg-tooltip-term-title&quot;&gt;room temperature proofing&lt;\/span&gt;&lt;\/h3&gt;&lt;div class=&quot;wpg-tooltip-content&quot;&gt;&lt;p&gt;Rise the dough on the counter at room temperature.&lt;\/p&gt;&lt;\/div&gt;\" href=\"https:\/\/www.kovasztunder.hu\/en\/basic-concepts\/room-homework\" >room temperature proofing<\/a><\/li><\/ul><\/div><div class=\"wpg-list-block wpg-filter-t mix\" data-filter-base=\"t\"><h3 class=\"wpg-list-block-heading\">T<\/h3><ul class=\"wpg-list-items\"><li class=\"wpg-list-item\"><a class=\"wpg-list-item-title wpg-tooltip\" title=\"&lt;h3 class=&quot;wpg-tooltip-title&quot;&gt;&lt;span class=&quot;wpg-tooltip-term-title&quot;&gt;TBL-300&lt;\/span&gt;&lt;\/h3&gt;&lt;div class=&quot;wpg-tooltip-content&quot;&gt;&lt;p&gt;Wholemeal spelt flour.&lt;\/p&gt;&lt;\/div&gt;\" href=\"https:\/\/www.kovasztunder.hu\/en\/basic-concepts\/tbl-300\" >TBL-300<\/a><\/li><li class=\"wpg-list-item\"><a class=\"wpg-list-item-title wpg-tooltip\" title=\"&lt;h3 class=&quot;wpg-tooltip-title&quot;&gt;&lt;span class=&quot;wpg-tooltip-term-title&quot;&gt;TBL-70&lt;\/span&gt;&lt;\/h3&gt;&lt;div class=&quot;wpg-tooltip-content&quot;&gt;&lt;p&gt;Spelt flour.&lt;\/p&gt;&lt;\/div&gt;\" href=\"https:\/\/www.kovasztunder.hu\/en\/basic-concepts\/tbl-70\" >TBL-70<\/a><\/li><\/ul><\/div><\/div><div class=\"wpg-clearfix\"><\/div><\/div><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":2438,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"template-4.php","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","tinysalt_hide_before_page_content_ad":"","tinysalt_hide_after_page_content_ad":"","tinysalt_hide_page_header":"","tinysalt_advanced_classname":"","tinysalt_page_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":""},"class_list":["post-2508","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v24.4 (Yoast SEO v27.6) - 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