sourdough

sourdough

美 [ˈsaʊrˌdoʊ] 　英 [ˈsaʊə(r)ˌdəʊ]

• n.酸面团；发面面包
• 网络酸面包；酵母；酵母面包

词形变化

复数：sourdoughs  

英汉双解

英汉解释

n.	1. 〈口〉探矿者;垦荒者;在阿拉斯加过冬的人;老资格,老手 2. 发面底子,酵种,面肥

英英解释

n.	1. a mixture of flour, water, and yeast that is allowed to ferment and then used for making bread

例句

The foie gras, sourdough and olive Pugliese breads from San Francisco did not arrive until Tuesday.

订自旧金山的法国鹅肝、酵头和普里耶舍橄榄面包直到周二才送到。

Popular items include fire-roasted chili and cheddar whole-wheat bread, sun-dried-tomato-and-garlic sourdough, and New York-deli-style rye.

最受欢迎的品种包括辣椒和切达奶酪全麦面包、蕃茄干香蒜酵母面包和纽约熟食店里常见的裸麦面包。

He's become a fan of Urban Pantry's sourdough loaves and likes that the rye 'tastes different each week, ' he says.

他频繁地订购UrbanPantry的美食，如今他已经成了酵母面包的粉丝，也喜欢“每个星期味道都不一样”的裸麦面包。

Dad is no longer the sole breadwinner. But he is the family's only sourdough-walnut bread-maker.

爸爸不再试家里唯一养家糊口的人。但是，他是这个家里唯一的核桃面包师。

It's acetic acid, the sour-tasting compound that gives that characteristic tang to vinegar, pickles, and sourdough bread.

是醋酸，这种酸味的化合物为醋、酸菜以及酵母面包提供特有的强烈味道。

Tufei sourdough breads are cultivated in traditional French style with two major types, sourdough rye and pain au levain.

全部土匪天然酵母面包均以法式方法滋养，分为裸麦及小麦两大类。

Well, it contains lots of phytic acid, an acid which can also be found in yeast bread but not in sourdough bread.

它包含许多植酸，植酸是一种可以在发酵面包中找到，但不能在酵母面包中找到的酸。

If you prefer a sourdough taste, then stir it down and have it rise again.

如果喜欢酸酵口味的话，把发好的面团搅拌后再醒发一次。

Whitley sells a sourdough rye bread that ferments with the natural yeasts in the flour over 24 hours.

惠特利在销售一种酸面团黑麦面包，这种面包使用天然酵素发酵，这个发酵过程需要超过24个小时。

Sourdough bread is a fermented bread which contains lactic acid bacteria and so does fermented soy.

酵母面包是一种发酵了的面包，它含有乳酸菌，发酵大豆中也含有乳酸菌。

Study on Improvement of Cryopreservation of Lactic Acid Bacteria in Frozen Sourdough Starters during Freezing and Frozen-Storage

提高冷冻酸面团中乳酸菌抗冻性的研究

Sourdough breads made of Acha or Iburu flours were manufactured using and were compared to wheat

Acha和Iburu用酵母发酵制作的面包与小麦面包相比较。

Polymorphism of Lactobacillus Strains from Sourdough by AFLP Methods

AFLP技术对发酵酸面团中乳酸菌多态性的研究

Influences of Sourdough on Quality of Wheat and Soy- residual Breads

酸性面团对普通面包和豆渣面包品质的影响

Studies on the effect of adding yeast on volatile flavor compounds in sourdough breads

酵母菌对自然发酵酸面团面包中风味物质影响的研究