What are the hypernyms for Pre-ferments?
A hypernym is a word with a broad meaning that encompasses more specific words called hyponyms.
Other hypernyms:
starters, bread ingredients, dough enhancers, leavening agents.
What are the opposite words for pre-ferments?
The antonyms for the word "pre-ferments" would be "post-ferments" or "non-fermented". While pre-ferments refer to a method of preparing dough before the actual fermentation process, post-ferments refer to dough that has already undergone fermentation. Non-fermented dough, on the other hand, has not undergone any fermentation process at all. Pre-ferments are typically used in bread-making to enhance flavor and texture, while post-fermented dough is typically easier to work with and results in a smoother, more consistent product. Non-fermented dough, while less flavorful than pre- or post-fermented dough, is still useful for certain types of baked goods, such as crackers or biscuits.
What are the antonyms for Pre-ferments?
-
n.
• advancement
- cessation
, - decline
, - decrease
, - descent
, - downfall
, - failure
, - halt
, - regression
, - retreat
, - retrogression
, - return
, - reversion
, - stagnation
, - stop
, - stoppage
, - worsening
.
• elevation
• improvement
• preference
• promotion
- block
, - condemnation
, - debasement
, - denunciation
, - derision
, - discouragement
, - drop
, - hindrance
, - humiliation
, - impediment
, - opposition
, - reduction
, - silence
.
Related words: starter, sourdough, pre-ferment, sourdough starter, no knead starter
Related questions:
What is a pre-ferment?
How to make a sourdough starter?
How long does a pre-ferment last for?
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