sour dough

同根派生

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。
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。
The dough would sour quickly in such weather.
在这种天气生面团会很快发酵。
The milk has curdled and become sour.
牛奶凝结变酸了。