Metadata
Author: ParaCrawl Corpus
Data
English[en]
As leavening agents were used yeast, sourdough starters and enzymes from calves’ stomachs where yeast has been used for the longest time.
Norwegian[nb]
Som hevingsmidler ble brukt ølgjær, surdeig og enzymer fra kalvemager hvor ølgjær har vært brukt lengst.