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Kochstück
/KOKH-shtook/
A cooked flour or grain paste added to dough.
A German cooked paste of flour or grain and water, heated until it thickens, then cooled and added to the dough. Like tangzhong, it gelatinizes starch so the dough holds more water, giving a softer, moister crumb that stays fresh longer. It's used in German breads and rolls, often with whole grain or rye.
By Henry Hunter · Updated
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