Rye dough leavening is achieved by a sour dough formulation which includes lactic and acetic acid bacteria.
黑麦面团的发酵可通过使用乳酸菌和乙酸菌来酸化面团来完成。
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剂，也就是所谓的干燥或即溶的酸，是由混合了酸面团浓缩物预糊化面粉或者由乳酸菌预发酵的谷物麦芽汁构成的。
Spread sour cream mixture evenly over flour mixture and knead about 10 minutes to make a smooth and elastic dough.
加入酸奶油混合物搅拌至面团匀滑有弹性，大约10分钟。
Rye flour is used in bread baking with sour dough fermentation.
黑麦一般通过面团发酵而用于面包焙烤生产中。
The slices of 24-hour fermented sour dough bread are spread with a mayonnaise flavoured with foie gras and black truffle.
经过24小时发酵的面包中会散发出一种蛋黄酱的香味，混合着鹅肝和新鲜黑块菌的味道。
The slices of 24-hour fermented sour dough bread are spread with a mayonnaise flavoured with foie gras and black truffle.
经过24小时发酵的面包中会散发出一种蛋黄酱的香味，混合着鹅肝和新鲜黑块菌的味道。
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