| 摘要 |
Manufacture of leavened bread using natural fruit leavening and particularly grapes. The invention indicates a method for extracting natural yeasts from fruit capable of seeding and sustaining a yeast produced from drinking water and flour from cereals. When the yeast has become sufficiently strong and flavoursome it will bring about the fermentation of the dough composed of water, flour, salt and possibly sprouted wheat or barley malt. The bread resulting from this dough and from its method exhibits tasty and healthy qualities, and original qualities of presentation and keeping. The bread obtained is aimed at bread enthusiasts but also professionals likely to want to reintroduce a certain quality. BREAD: LEAVENING: FRUIT. <IMAGE>
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