TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

LEVAIN PATE [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2011-06-02

English

Subject field(s)
  • Food Industries
  • Breadmaking
DEF

Dough containing active yeast, saved from one baking for the next.

CONT

A sourdough is one that is acidified and leavened by its microorganisms and that can be perpetuated ("refreshened") by adding flour and water to provide continuous acidification and fermentation. Sourdough performs three functions: leavening, acidification, and flavor development.

CONT

Prospectors and pioneers used sourdough for making bread to avoid the need for fresh yeast.

French

Domaine(s)
  • Industrie de l'alimentation
  • Boulangerie
DEF

Pâte composée de farine et d'eau, ayant subi une fermentation spontanée, à réaction acide, sans addition initiale de levure.

Spanish

Campo(s) temático(s)
  • Industria alimentaria
  • Panificación
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