different between dough vs poolish
dough
English
Alternative forms
- dow, doff, duff (dialectal)
Etymology
From Middle English dow, dogh, dagh, from Old English d?g, from Proto-Germanic *daigaz (“dough”), from Proto-Indo-European *d?ey??- (“to knead, form, mold”). Cognate with Scots daich, dauch, doach (“dough”), West Frisian daai (“dough”), Dutch deeg (“dough”), Low German Deeg (“dough”), German Teig (“dough”), {{cog|nb|deig||dough}, Danish dej (“dough”), Swedish deg (“dough”), Icelandic deig (“dough”).
Pronunciation
- (UK) IPA(key): /d??/
- (US) IPA(key): /do?/
- (Northern England) IPA(key): /d?f/
- Rhymes: -??
- Homophones: do (music), doe, doh, d'oh
Noun
dough (usually uncountable, plural doughs)
- A thick, malleable substance made by mixing flour with other ingredients such as water, eggs, and/or butter, that is made into a particular form and then baked.
- (slang, dated) Money.
- 1975, Saul Bellow, Humboldt's Gift [Avon ed., 1976, p. 377]:
- I am astonished, really astonished, that you didn't put away some dough. You must be bananas.
- 1975, Saul Bellow, Humboldt's Gift [Avon ed., 1976, p. 377]:
Derived terms
Translations
Verb
dough (third-person singular simple present doughs, present participle doughing, simple past and past participle doughed)
- (transitive) To make into dough.
Derived terms
- dougher
Further reading
- dough on Wikipedia.Wikipedia
dough From the web:
- what dough to use for empanadas
- what dough to use for pizza
- what dough to use for cinnamon rolls
- what dough is used for beef wellington
- what dough is used for baklava
- what dough is used for croissants
- what dough are cookies made from
- what dough is used for dumplings
poolish
English
Etymology
From Polish.
Noun
poolish (countable and uncountable, plural poolishes)
- A mixture of flour and water with a little yeast; used to make some forms of dough.
- Synonyms: pre-ferment, sponge, bread starter
- 2003, Rose Levy Beranbaum, The Bread Bible, W. W. Norton & Company (?ISBN), page 35:
- In order to ensure a lower acidity, the ideal time to add the poolish to the dough is when it has matured. At this point it will have domed slightly and will be just beginning to deflate. A long poolish produces more interesting aromas and requires […]
Translations
Further reading
- poolish on Wikipedia.Wikipedia
French
Alternative forms
- pouliche
Noun
poolish m (plural poolish)
- poolish
Synonyms
- levain-levure
- levain sur levure
- faux levain
poolish From the web:
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