Glossary entry (derived from question below)
Italian term or phrase:
lievitatura naturale
English translation:
natural yeast
Added to glossary by
Marco Oberto
Aug 31, 2002 16:04
21 yrs ago
Italian term
Italy
Finance and investment funds
Native in: Italian 
Works in: English to Italian, French to Italian, Italian
lievitatura
Italian to English
Other
Food & Drink
food
Prodotto da forno a *lievitazione naturale*
Proposed translations
(English)
| 1 | natural (yeast) rising |
Svetlana Beloshapkina
|
| 5 +1 | naturally leavened |
Catherine Bolton
|
| 5 | natural yeasting |
Raffaella Juan (X)
|
Proposed translations
7 mins
Svetlana Beloshapkina
United States
United States
United States
A United Nations approved translator
Native in: Russian
Works in: English to Russian, French to Russian, Italian to Russian
Related KudoZ points
:
4
Selected
natural (yeast) rising
non so, se ti aiuta, ma mi sembra guisto
4 KudoZ points awarded for this answer.
Comment: "Thanks."
6 mins
natural yeasting
sorry I don't know basque, but I can learn if you teach me, have a great day!
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Note added at 2002-08-31 16:10:38 (GMT)
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http://europa.eu.int/eurodicautom/Controller
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Note added at 2002-08-31 16:10:38 (GMT)
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http://europa.eu.int/eurodicautom/Controller
+1
19 mins
naturally leavened
Sorry - don't know Basque either but it may help you to have this in English.
Here's a site that explains the difference between natural leavening and yeast (again, in English):
From the files of Jacques de Langre, founder of our company, we present a researched lecture regarding the difference between yeasted breads and naturally leavened breads. Although written in the 1980’s, this information is more than ever important for us to consider in our search for good health. Interestingly, more and more bakers across the U.S. are becoming interested in naturally leavened bread. In our Fall edition, we will interview one of these bakers, Lynn Gordon of French Meadow Bakery, a former student of Jacques’. Ms. Gordon has discovered some recent scientific research regarding natural yeasts that we believe will be very interesting to you.
Here's a site that explains the difference between natural leavening and yeast (again, in English):
From the files of Jacques de Langre, founder of our company, we present a researched lecture regarding the difference between yeasted breads and naturally leavened breads. Although written in the 1980’s, this information is more than ever important for us to consider in our search for good health. Interestingly, more and more bakers across the U.S. are becoming interested in naturally leavened bread. In our Fall edition, we will interview one of these bakers, Lynn Gordon of French Meadow Bakery, a former student of Jacques’. Ms. Gordon has discovered some recent scientific research regarding natural yeasts that we believe will be very interesting to you.
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