sourdough

(redirected from Pain au levain)
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sour·dough

 (sour′dō′)
n.
1.
a. Sour fermented dough used as leaven in making bread.
b. Bread made from such a leaven.
2. An early settler or prospector, especially in Alaska and northwest Canada.

[Sense 2, from an association with using pieces of sourdough to leaven bread in the winter.]

sourdough

(ˈsaʊəˌdəʊ)
adj
(Cookery) dialect (of bread) made with fermented dough used as a leaven
n
(Mining & Quarrying) (in Western US, Canada, and Alaska) an old-time prospector or pioneer

sour•dough

(ˈsaʊərˌdoʊ, ˈsaʊ ər-)

n.
1. fermented dough, used as a leavening agent from one baking to the next.
2. a veteran prospector in Alaska or NW Canada.
[1275–1325]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.sourdough - a leaven of dough in which fermentation is activesourdough - a leaven of dough in which fermentation is active; used by pioneers for making bread
leaven, leavening - a substance used to produce fermentation in dough or a liquid
2.sourdough - a settler or prospector (especially in western United States or northwest Canada and Alaska)
western United States, West - the region of the United States lying to the west of the Mississippi River
prospector - someone who explores an area for mineral deposits
colonist, settler - a person who settles in a new colony or moves into new country
Translations
hapanhapantaikina

sourdough

nSauerteig m
References in periodicals archive ?
dried spaghetti 3 large slices crusty white bread, such as pain au levain 6 tbsp.
Bakers in France develop their own special formula to make their pain au levain unique in flavor.
Acme Bread opened in 1983, focusing on traditional French breads, from baguettes to his signature Pain au Levain, a hearty, light brown loaf made with naturally occurring yeast.
Most machines will let the home cook whip up pizza dough, cakes, even European-style artisan breads like pain au levain.
If you could stand on the top of the courthouse next to the large copper Cod weather vane, you could smell roasting coffee and freshly baked loaves of sourdough, pane bello, and pain au levain from the west and south.