Hanapin
Sourdough
01
mang-uumpisa
a mixture of water, flour and yeast that is active and tastes sour, used in making bread
02
mang-uumpisa
a settler or prospector (especially in western United States or northwest Canada and Alaska)
Halimbawa
She used sourdough starter as a natural leavening for her homemade bread.
The baker ripened the sourdough starter for several days before using it in the bread recipe.
The sharp tang of the sourdough starter gave the bread its distinctive taste.
The sourdough pancakes had a tangy and yeasty flavor, offering a unique twist on a classic breakfast dish.
The bakery offers a variety of breads, including sourdough and whole wheat.
