Glossary entry (derived from question below)
German term or phrase:
bei guter Gare
English translation:
when well risen/fermented
Added to glossary by
Jeff Steffin
Mar 27, 2011 18:02
13 yrs ago
3 viewers *
German term
Steffin Language Solutions
Native in: English
Works in: French to English, German to English, Portuguese to English, and 1 more.
bei guter Gare
German to English
Tech/Engineering
Food & Drink
Baking/Cooking
Die Teiglinge bei guter Gare absteifen lassen und in XXXX in XXX Frittier Premium backen.
Proposed translations
(English)
| 3 +5 | when well risen/fermented |
Kim Metzger
|
| 5 | Let rise |
twagner02
|
Change log
Mar 28, 2011 06:52: Steffen Walter changed "Field" from "Other" to "Tech/Engineering"
Mar 28, 2011 07:39: Yana Dovgopol changed "Term Context" from "Die Teiglinge bei guter Gare absteifen lassen und in Diamant in XXX Frittier Premium backen." to "Die Teiglinge bei guter Gare absteifen lassen und in XXXX in XXX Frittier Premium backen."
Proposed translations
+5
18 mins
Kim Metzger
Mexico
Mexico
Native in English
Mexico
Committed to Quality and Service
Native in: English (Variant: US) 
Works in: German to English
Related KudoZ points
:
125
Selected
when well risen/fermented
I've been baking German bread for a year now, so I know something about the subject, but I've been using books written in English.
Let the dough pieces stiffen when well risen
Gare – fermentation
PRIMARY FERMENTATION
After the dough is mixed, it is always allowed to rise and rest or ferment, depending on the type of mixing method.
http://www.baking911.com/bread/101_rise.htm
The well risen dough in the tin should look like this.
http://cosybake.blogspot.com/2010/04/basic-dough-making-step...
Gare
Danach den Teig nur locker zu einer Kugel formen und auf Backpapier geben. Nach 25 – 30 Minuten Gare (30 – 35°) den Teigling kreuzweise einschneiden und weiter noch 25 – 30 Minuten zur Gare stellen.
http://ketex.de/blog/
stiffen
http://tinyurl.com/4enrgcs
Teiglinge – dough piece
http://www.proz.com/kudoz/german_to_english/food_dairy/15595...
Let the dough pieces stiffen when well risen
Gare – fermentation
PRIMARY FERMENTATION
After the dough is mixed, it is always allowed to rise and rest or ferment, depending on the type of mixing method.
http://www.baking911.com/bread/101_rise.htm
The well risen dough in the tin should look like this.
http://cosybake.blogspot.com/2010/04/basic-dough-making-step...
Gare
Danach den Teig nur locker zu einer Kugel formen und auf Backpapier geben. Nach 25 – 30 Minuten Gare (30 – 35°) den Teigling kreuzweise einschneiden und weiter noch 25 – 30 Minuten zur Gare stellen.
http://ketex.de/blog/
stiffen
http://tinyurl.com/4enrgcs
Teiglinge – dough piece
http://www.proz.com/kudoz/german_to_english/food_dairy/15595...
4 KudoZ points awarded for this answer.
Comment: "Thanks so much!"
16 days
Let rise
Bread recipes in english normally use the imperative "let rise" with either a time (usually +/- 60 min) or a relative measure (until doubled in size)
Example sentence:
Let rise until doubled in size
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