A doughnut or donut (/ˈdoʊnət/ or /ˈdoʊnʌt/; see spelling differences) is a type of fried dough confectionery or dessert food. The doughnut is popular in many countries and prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty outlets. Donuts are usually deep-fried from a flour dough, and typically either ring-shaped or without a hole, and often filled. Other types of batters can also be used, and various toppings and flavorings are used for different types, such as sugar, chocolate, or maple glazing. In addition to flour, doughnuts may also include such ingredients as water, leavening, eggs, milk, sugar, oil/shortening, natural flavors and/or artificial flavors.

 

The two most common types are the toroidal ring doughnut and the filled doughnut - which is injected with fruit preserves, cream, custard, or other sweet fillings. A small spherical piece of dough may be cooked as a doughnut hole. Other shapes include rings, balls, and flattened spheres, as well as ear shapes, twists and other forms. Doughnut varieties are also divided into cake and risen type doughnuts.

 

SHAPES

RINGS

Ring doughnuts are formed by joining the ends of a long, skinny piece of dough into a ring or by using a doughnut cutter, which simultaneously cuts the outside and inside shape, leaving a doughnut-shaped piece of dough and a doughnut hole from dough removed from the center. This smaller piece of dough can be cooked or added back to the batch to make more doughnuts. A disk-shaped doughnut can also be stretched and pinched into a torus until the center breaks to form a hole. Alternatively, a doughnut depositor can be used to place a circle of liquid dough (batter) directly into the fryer.

 

There are two types of ring doughnuts, those made from a yeast-based dough for raised doughnuts or made from a special type of cake batter. Yeast-raised doughnuts contain about 25% oil by weight, whereas cake doughnuts' oil content is around 20%, but they have extra fat included in the batter before frying. Cake doughnuts are fried for about 90 seconds at approximately 190 °C to 198 °C, turning once. Yeast-raised doughnuts absorb more oil because they take longer to fry, about 150 seconds, at 182 °C to 190 °C. Cake doughnuts typically weigh between 24 g and 28 g, whereas yeast-raised doughnuts average 38 g and are generally larger, and taller (due to rising) when finished.

 

TOPPING

After frying, ring doughnuts are often topped. Raised doughnuts are generally covered with a glaze (icing). Cake doughnuts can also be glazed, or powdered with confectioner's sugar, or covered with cinnamon and granulated sugar. They are also often topped with cake frosting (top-side only) and sometimes sprinkled with coconut, chopped peanuts, or sprinkles (also called jimmies).

 

HOLES

Doughnut holes are small, bite-sized doughnuts that were traditionally made from the dough taken from the center of ring doughnuts. Before long, doughnut sellers saw the opportunity to market "holes" as a novelty and many chains offer their own variety, some with their own brand names such as "Munchkins" from Dunkin' Donuts and "Timbits" from Tim Hortons.

 

Traditionally, doughnut holes are made by frying the dough removed from the center portion of the doughnut. Consequently, they are considerably smaller than a standard doughnut and tend to be spherical. Similar to standard doughnuts, doughnut holes may be topped with confections, such as glaze or powdered sugar.

 

Originally, most varieties of doughnut holes were derivatives of their ring doughnut (yeast-based dough or cake batter) counterparts. However, doughnut holes can also be made by dropping a small ball of dough into hot oil from a specially shaped nozzle or cutter. This production method has allowed doughnut sellers to produce bite-sized versions of non-ring doughnuts, such as filled doughnuts, fritters and Dutchies.

 

FILLED

The filled doughnut is a flattened sphere injected with fruit preserves, cream, custard, or other sweet fillings, and often dipped into powdered sugar or topped off with frosting. Common varieties include the Boston cream, coconut, key lime, and jelly.

 

OTHER SHAPES

Others include the fritter and the Dutchie, which are usually glazed. These have been available on Tim Hortons' doughnut menu since the chain's inception in 1964, and a 1991 Toronto Star report found out that these two were the chain's most popular type of fried dough in Canada.

 

There are many other specialized doughnut shapes such as old-fashioned, bars or Long Johns (a rectangular shape), or with the dough twisted around itself before cooking. In the northeast U.S., bars and twists are usually referred to as crullers. Another is the beignet, which is square-shaped, covered with powdered sugar.

 

HISTORY

POSSIBLE ORIGINS

Doughnuts have a disputed history. One theory suggests they were invented in North America by Dutch settlers,[6] and in the 19th century, doughnuts were sometimes referred to as one kind of oliekoek (a Dutch word literally meaning "oil cake"), a "sweetened cake fried in fat."

 

Hanson Gregory, an American, claimed to have invented the ring-shaped doughnut in 1847 aboard a lime-trading ship when he was only 16 years old. Gregory was dissatisfied with the greasiness of doughnuts twisted into various shapes and with the raw center of regular doughnuts. He claimed to have punched a hole in the center of dough with the ship's tin pepper box, and to have later taught the technique to his mother. Smithsonian Magazine states that his mother, Elizabeth Gregory, "made a wicked deep-fried dough that cleverly used her son's spice cargo of nutmeg and cinnamon, along with lemon rind," and "put hazelnuts or walnuts in the center, where the dough might not cook through", and called the food 'doughnuts'.

 

According to anthropologist Paul R. Mullins, the first cookbook mentioning doughnuts was an 1803 English volume which included doughnuts in an appendix of American recipes. By the mid-19th century, the doughnut looked and tasted like today’s doughnut, and was viewed as a thoroughly American food.

 

Another theory on their origin came to light in 2013, appearing to predate all previous claims, when a recipe for "dow nuts" was found in a book of recipes and domestic tips written in 1800 by the wife of Baron Thomas Dimsdale, the recipe being given to the dowager Baroness by an acquaintance who transcribed for her the cooking instructions of a local delicacy, the "Hertfordshire nut".

 

ETHYMOLOGY

"DOUGH NUT"

The earliest known recorded usage of the term dates to an 1808 short story describing a spread of "fire-cakes and dough-nuts." Washington Irving's reference to "doughnuts" in 1809 in his History of New York is more commonly cited as the first written recording of the term. Irving described "balls of sweetened dough, fried in hog's fat, and called doughnuts, or olykoeks." These "nuts" of fried dough might now be called doughnut holes. Doughnut is the more traditional spelling, and still dominates outside the US. At present, doughnut and the shortened form donut are both pervasive in American English.

 

"DONUT"

The first known printed use of donut was in Peck's Bad Boy and his Pa by George W. Peck, published in 1900, in which a character is quoted as saying, "Pa said he guessed he hadn't got much appetite, and he would just drink a cup of coffee and eat a donut." According to John T. Edge (Donuts, an American passion 2006) the alternative spelling “donut” was invented when the New York–based Display Doughnut Machine Corporation abbreviated the word to make it more pronounceable by the foreigners they hoped would buy their automated doughnut making equipment. The donut spelling also showed up in a Los Angeles Times article dated August 10, 1929 in which Bailey Millard jokingly complains about the decline of spelling, and that he "can't swallow the 'wel-dun donut' nor the ever so 'gud bred'." The interchangeability of the two spellings can be found in a series of "National Donut Week" articles in The New York Times that covered the 1939 World's Fair. In four articles beginning October 9, two mention the donut spelling. Dunkin' Donuts, which was so-named in 1950, following its 1948 founding under the name Open Kettle (Quincy, Massachusetts), is the oldest surviving company to use the donut variation; other chains, such as the defunct Mayflower Doughnut Corporation (1931), did not use that spelling. According to the Oxford Dictionary while "doughnut" is used internationally, the spelling "donut" is American. The spelling "donut" remained rare until the 1950s, and has since grown significantly in popularity; this growth in use has possibly been influenced by the spread of Dunkin' Donuts.

 

NATIONAL DOUGHNUT DAY

National Doughnut Day, also known as National Donut Day, celebrated in the United States of America, is on the first Friday of June each year, succeeding the Doughnut Day event created by The Salvation Army in 1938 to honor those of their members who served doughnuts to soldiers during World War I. About 250 Salvation Army volunteers went to France. Because of the difficulties of providing freshly baked goods from huts established in abandoned buildings near the front lines, the two Salvation Army volunteers (Ensign Margaret Sheldon and Adjutant Helen Purviance) came up with the idea of providing doughnuts. These are reported to have been an "instant hit", and "soon many soldiers were visiting The Salvation Army huts". Margaret Sheldon wrote of one busy day: "Today I made 22 pies, 300 doughnuts, 700 cups of coffee." Soon, the women who did this work became known by the servicemen as "Doughnut Dollies".

Regional variations

 

AFRICA

SOUTH AFRICA

In South Africa, an Afrikaans variation known as the koeksister is popular. Another variation, similar in name, is the Cape Malay koesister being soaked in a spiced syrup and coated in coconut. It has a texture similar to more traditional doughnuts as opposed to the Afrikaans variety.[26] A further variation is the vetkoek, which is also dough deep fried in oil. It is served with mince, syrup, honey or jam.

 

TUNISIA

In Tunisia, a pastry similar to doughnuts are yo-yos. They are very traditional and popular. They come in different versions both as balls and in shape of doughnuts. They are deep-fried and covered in a honey syrup or a kind of frosting. Sesame seeds are also used for flavor and decoration along with orange juice and vanilla.

 

MOROCCO

In Morocco, Sfenj is a similar pastry eaten sprinkled with sugar or soaked in honey.

 

ASIA

CHINA

A few sweet, doughnut-style pastries are regional in nature. Cantonese cuisine features an oval-shaped pastry called ngàuhleisōu (牛脷酥, lit. "ox-tongue pastry" due to its tongue-like shape).

 

A spherical food called saa1 jung (沙翁) which is also similar to cream puff, but denser in texture (doughnut-like texture) with sugar sprinkled on top, is normally available in Cantonese restaurants in the dim sum style. An oilier Beijing variant of this called 高力豆沙, gaoli dousha, is filled with red bean paste; originally, it was made with egg white instead of dough. Many Chinese cultures make a chewy doughnut known as shuangbaotai (雙包胎), which consists of two conjoined balls of dough.

 

Chinese restaurants in the US sometimes serve small fried pastries similar to doughnut holes, served with condensed milk as a sauce.

 

Chinese cuisine features long, deep-fried doughnut sticks that are often quite oily, hence their name in Mandarin, yóutiáo (油條, lit. oil strips.); in Cantonese, this doughnut-style pastry is called yàuhjagwái (油炸鬼, ghosts fried in oil). These pastries are not sweet and are often served with congee, a traditional rice porridge.

 

INDIA

In India, a savory, fried, ring-shaped snack called a vada is often referred to as the Indian doughnut. The vada is made from dal, lentil or potato flours rather than wheat flour. In North India, it is in the form of a bulging disc called dahi-vada, and is soaked in curd, sprinkled with spices and sliced vegetables, and topped with a sweet and sour chutney. In South India, a vada is eaten with sambar and a coconut chutney.

 

Sweet pastries similar to old-fashioned doughnuts called badushahi and jalebi are also popular. Balushahi, also called badushah, is made from flour, deep fried in clarified butter, and dipped in sugar syrup. Balushahi is ring-shaped, but the hole in the center does not go all the way through. Jalebi, which is typically pretzel-shaped, is made by deep frying batter in oil and soaking it in sugar syrup. A variant of jalebi, called imarti, is shaped with a small ring in the center around which a geometric pattern is arranged.

 

Along with these Indian variants, American variants of doughnuts are also available with American brands such as Krispy Kreme and Dunkin' Donuts setting up retail outlets in India, as well as local brands such as Mad Over Donuts and the Donut Baker.

 

INDONESIA

The Indonesian, donat kentang is a potato doughnut, a ring-shaped fritter made from flour and mashed potatoes, coated in powder sugar or icing sugar.

 

IRAN

The Persian zoolbia and bamiyeh are fritters of various shapes and sizes coated in a sugar syrup. Doughnuts are also made in the home in Iran, referred to as doughnuts, even in the singular.

  

ISRAEL

Jelly doughnuts, known as sufganiyah (סופגניה, pl. sufganiyot סופגניות) in Israel, have become a traditional Hanukkah food in the recent era, as they are cooked in oil, associated with the holiday account of the miracle of the oil. Traditional sufganiyot are filled with red jelly and topped with icing sugar. However, many other varieties exist, with some being filled with dulce de leche (particularly common after the South American aliyah early in the 21st century).

 

JAPAN

In Japan, an-doughnut (あんドーナッツ, "bean paste doughnut") is widely available at bakeries. An-doughnut is similar to Germany's Berliner, except it contains red azuki bean paste. Mister Donut is one of the most popular doughnut chains in Japan. Native to Okinawa is a spheroid pastry similar to doughnuts called sata andagi.

 

MALAYSIA

Kuih keria is a hole doughnut made from boiled sweet potato that is mashed. The sweet potato mash is shaped into rings and fried. The hot doughnut is then rolled in granulated sugar. The result is a doughnut with a sugar-crusted skin.

 

NEPAL

Sel roti is a Nepali homemade, ring-shaped, rice doughnut prepared during Tihar, the widely celebrated Hindu festival in Nepal. A semiliquid dough is usually prepared by adding milk, water, sugar, butter, cardamom, and mashed banana to rice flour, which is often left to ferment for up to 24 hours. A sel roti is traditionally fried in ghee.

 

PAKISTAN

Doughnuts are available at most bakeries across Pakistan. The Navaz Sharif variety, available mainly in the city of Karachi, is covered in chocolate and filled with cream, similar to a Boston cream. Doughnuts can readily be found at the many Dunkin' Donuts branches spread across Pakistan.

 

PHILIPPINES

Local varieties of doughnuts sold by peddlers and street vendors throughout the Philippines are usually made of plain well-kneaded dough, deep-fried in refined coconut oil and sprinkled with refined (not powdered or confectioner's) sugar. Doughnuts are a popular mid-day snack. A native variant from the Visayas islands known as shakoy or siyakoy (also known as lubid-lubid in the northern Philippines) uses a length of dough twisted into a distinctive rope-like shape before being fried. The preparation is almost exactly the same as doughnuts, though there are variants made from glutinous rice flour. The texture can range from soft and fluffy, to sticky and chewy, to hard and crunchy. They are sprinkled with white sugar, but can also be topped with sesame seeds or caramelized sugar.

 

TAIWAN

In Taiwan, shuāngbāotāi (雙胞胎, lit. twins) is two pieces of dough wrapped together before frying.

 

THAILAND

In Thailand, a popular breakfast food is Pa Thong Ko, also known as Thai Donuts, a version of the Chinese Yiu Ja Guoy/Youtiao. Often sold from food stalls in markets or by the side of the road, these doughnuts are small sometimes X-shaped and sold by the bag full. They are often eaten in the morning with hot Thai tea.

 

VIETNAM

Vietnamese varieties of doughnuts include bánh tiêu, bánh cam, and bánh rán. Bánh tiêu is a sesame-topped, deep-fried pastry that is hallow. It can be eaten alone or cut in half and served with bánh bò, a gelatinous cake, placed inside the pastry. Bánh cam is from Southern Vietnam and is a ball-shaped, deep-fried pastry coated entirely in sesame seeds and inside of which contains a mung bean paste filling. Bánh rán is from Northern Vietnam and is similar to bánh cam; however, the difference is that bánh rán is covered with a sugar glaze after being deep-fried and its mung bean paste filling includes a jasmine essence.

 

EUROPE

AUSTRIA

In Austria, doughnut equivalents are called Krapfen. They are especially popular during Carneval season (Fasching), and do not have the typical ring shape, but instead are solid and usually filled with apricot jam (traditional) or vanilla cream (Vanillekrapfen). A second variant, called Bauernkrapfen, probably more similar to doughnuts, are made of yeast dough, and have a thick outside ring, but are very thin in the middle.

 

BELGIUM

In Belgium, the smoutebollen in Dutch, or "croustillons" in French, are similar to the Dutch kind of oliebollen, but they usually do not contain any fruit, except for apple chunks sometimes. They are typical carnival and fair snacks and are coated with powdered sugar.

 

BOSNIA AND HERZEGOVIA - CROATIA -

MACEDONIA AND SERBIA

Doughnuts similar to the Berliner are prepared in the northern Balkans, particularly in Bosnia and Herzegovina, Croatia, Macedonia and Serbia (pokladnice or krofne). They are also called krofna, krafna or krafne, a name derived from the Austrian Krapfen for this pastry. In Croatia, they are especially popular during Carneval season and do not have the typical ring shape, but instead are solid. Traditionally, they are filled with jam (apricot or plum). However, they can be filled with vanilla or chocolate cream. Another types of doughnuts are uštipci and fritule.

 

CZECH REPUBLIC

There are Czech Republic "American" style doughnuts, but before they were solid shape and filled with jelly (strawberry or peach). The shape is similar to doughnuts in Germany or Poland. They are called Kobliha (Koblihy in plural). They may be filed with nougat or with vanilla custard. There are now many fillings; cut in half or non-filled knots with sugar and cinnamon on top.

 

DENMARK

In Denmark, doughnuts exist in their "American" shape, and these can be obtained from various stores, e.g. McDonald's and most gas stations. The Berliner, however, is also available in bakeries.

 

FINLAND

in Finland, a sweet doughnut is called a munkki (the word also means monk) and are commonly eaten in cafés and cafeteria restaurants. They are sold cold and are sometimes filled with jam (U.S. jelly) or a vanilla sauce. A ring doughnut is also known as donitsi.A savory form of doughnut is the meat doughnut (in Finnish lihapiirakka, or literally meat pie). Being made of doughnut mixture and deep fried the end product is more akin to a savory doughnut than any pie known in the English speaking world.

 

FRANCE

The French beignet, literally "bump", is the French and New Orleans equivalent of a doughnut: A pastry made from made from deep-fried choux pastry.

 

GERMANY

In parts of Germany, the doughnut equivalents are called Berliner (sg. and pl.), but not in the capital city of Berlin itself and neighboring areas, where they are called Pfannkuchen (which is often found misleading by people in the rest of Germany, who use the word Pfannkuchen to describe a pancake, which is also the literal translation of it). In middle Germany, they are called Kreppel or Pfannkuchen. In southern Germany, they are also called Krapfen and are especially popular during Carnival season (Karneval/Fasching) in southern and middle Germany and on New Year's Eve in northern Germany. Berliner do not have the typical ring shape, but instead are solid and usually filled with jam, while a ring-shaped variant called Kameruner is common in Berlin and eastern Germany. Bismarcks and Berlin doughnuts are also found in Australia, Canada, Denmark, Finland, Switzerland and the U.S. Today, American style doughnuts are also available in Germany, but are less popular than their native counterparts.

 

GREECE

In Greece, there is a doughnut-like snack, called loukoumas (λουκουμάς), which is a doughnut with sugar and comes in two types (one is shaped like the number 8; the other is a torus). The first one is crispier, whereas the second one is larger and softer.

 

HUNGARY

Fánk is a sweet traditional Hungarian cake. The most commonly used ingredients are: flour, yeast, butter, egg yolk, a little bit of rum, a sniff of salt, milk and oil to deep fry with. After the pastry has risen for approximately 30 minutes the result is an extreme light doughnut-like pastry. Fánk is mostly served with powdered sugar and lekvar.

 

It is supposed that Fánk pastry is of the same origin as German Berliner, Dutch oliebol, and Polish pączki.

 

ICELAND

In Iceland kleinuhringur (pl. kleinuhringir and kleinuhringar) are a type of old Icelandic cuisine which resembles doughnuts. The Berliner and many other kinds of doughnuts can only be found on one day of the year and that is on a holiday called "Bolludagur" or in other words Doughnut Day.

 

ITALY

Italian doughnuts include ciambelle, krapfen, zippuli and zeppole from Calabria, maritozzi and bomboloni from Tuscany.

 

LITHUANIA

In Lithuania, a kind of doughnut called spurgos is widely known. Some spurgos are similar to Polish pączki, but some specific recipes, such as cottage cheese doughnuts (varškės spurgos), were invented independently.

 

NETHERLANDS

In the Netherlands, oliebollen, referred to in cookbooks as "Dutch doughnuts", are a type of fritter, with or without raisins or currants, and usually sprinkled with powdered sugar. Variations of the recipe contain slices of apple or other fruits. They are traditionally eaten as part of New Year celebrations.

 

NORWAY

In Norway, the traditional smultring is the prevailing type of doughnut traditionally sold in bakeries, shops, and stalls, however the American-style doughnuts are widely available in larger supermarkets, McDonald's restaurants, 7-elevens and bakeries. The Berliner is more common than the US doughnut, and sold in most supermarkets and bakeries alongside smultring doughnuts.

 

POLAND

In Poland and parts of the U.S. with a large Polish community, like Chicago and Detroit, the round, jam-filled doughnuts eaten especially - though not exclusively - during the Carnival are called pączki (pronounced [ˈpɔntʂkʲi]). Pączki have been known in Poland at least since the Middle Ages. Jędrzej Kitowicz has described that during the reign of the August III under influence of French cooks who came to Poland at that time, pączki dough fried in Poland has been improved, so that pączki became lighter, spongier, and more resilient.

 

PORTUGAL

See Malasada.

 

ROMANIA

The Romanian dessert gogoși are fried dough balls similar to filled doughnuts. They are stuffed with chocolate, jam, cheese and other combinations and may be dusted with icing sugar.

 

RUSSIA

In Russia and the CIS countries, ponchiki (Russian: пончики, plural form of пончик, ponchik) or pyshki (Russian: пышки, especially in St. Petersburg) are a very popular sweet doughnut, with many fast and simple recipes available in Russian cookbooks for making them at home as a breakfast or coffee pastry. In Ukraine and Belarus they are called pampushky (Ukrainian: пампушки).

 

SLOVENIA

In Slovenia, a jam-filled doughnut known as krofi, is very popular. It is the typical sweet during Carnival time, but is to be found in most bakeries during the whole year. The most famous krofi come from the village of Trojane in central Slovenia, and are originally filled with apricot jam filling.

 

SPAIN

In Spain, there are two different types of doughnuts. The first one, simply called "donuts" (in reference to the most famous commercial brand name for this type of food) or "berlinas" (a more traditional name), refer to the American-style doughnut, that is, a deep fried, sweet, soft, ring of flour dough.

 

The second type of doughnut is a traditional pastry called "rosquilla", made of fermented dough and which is fried or baked in an oven. They were purportedly introduced in Spain by the Romans.[citation needed] In Spain, there are several variants of them depending on the region where they are prepared and on the time of the year they are sold, as they are regarded in some parts as a pastry especially prepared only for Easter. Although overall they result in pastries of a tighter texture and less sugared than American doughnuts, they differ greatly in shape, size and taste from one region to another.

 

The 'churro' is a sweet pastry of deep-fried dough similar to a doughnut but shaped as a long, thin, ribbed cylinder rather than a ring or sphere. Churros are commonly served dusted in sugar as a snack or with a cup of hot chocolate.

 

SWITZERLAND

In Switzerland, there are Zigerkrapfen and Berliner.

 

UNITED KINGDOM

In some parts of Scotland, ring doughnuts are referred to as doughrings, with the 'doughnut' name being reserved exclusively for the nut-shaped variety. Glazed, twisted rope-shaped doughnuts are known as yum-yums. It is also possible to buy fudge doughnuts in certain regions of Scotland. Fillings include jam, custard, cream, sweet mincemeat, chocolate and apple. Common ring toppings are sprinkle-iced and chocolate.

 

In Northern Ireland, ring doughnuts are known as 'gravy rings', gravy being an archaic term for hot cooking oil.

 

NORTH AMERICA

CARIBBEAN REGION

A doughnut known as "kurma" originating in Eastern India but being sold as a delicacy in Trinidad and Tobago, is a small, sweet, and fried cubed or rectangular-shaped doughnut.

 

COSTA RICA

A traditional Puntarenas cream-filled doughnut is round and robust, managing to keep the cream inside liquified. They are popular in Costa Rica.

 

MEXICO

The Mexican donas are similar to doughnuts, including the name; the dona is a fried-dough pastry-based snack, commonly covered with powdered brown sugar and cinnamon, white sugar or chocolate.

 

UNITED STATES AND CANADA

Frosted, glazed, powdered, Boston cream, coconut, sour cream, cinnamon, chocolate, and jelly are some of the varieties eaten in the United States and Canada. Sweetening, filling, and fancy toppings are now so common that plain doughnuts are now commonly labeled and sold as "old fashioned".

 

There are also potato doughnuts (sometimes referred to as spudnuts). Doughnuts are ubiquitous in the United States and can be found in most grocery stores, as well as in specialty doughnut shops.

 

A popular doughnut in Hawaii is the malasada. Malasadas were brought to the Hawaiian Islands by early Portuguese settlers, and are a variation on Portugal's filhós. They are small eggy balls of yeast dough deep-fried and coated in sugar.

 

Immigrants have brought various doughnut varieties to the United States. To celebrate Fat Tuesday in eastern Pennsylvania, churches sell a potato starch doughnut called a Fastnacht (or Fasnacht). The treats are so popular there that Fat Tuesday is often called Fastnacht Day. The Polish doughnut, the pączki, is popular in U.S. cities with large Polish communities such as Chicago, Milwaukee, and Detroit.

 

In regions of the country where apples are widely grown, especially the Northeast and Midwest states, cider doughnuts are a harvest season specialty, especially at orchards open to tourists, where they can be served fresh. Cider doughnuts are a cake doughnut with apple cider in the batter. The use of cider affects both the texture and flavor, resulting in a denser, moister product. They are often coated with either granulated or powdered sugar or cinnamon sugar.

 

In Southern Louisiana, a popular variety of the doughnut is the beignet, a fried, square doughnut served traditionally with powdered sugar. Perhaps the most famous purveyor of beignets is New Orleans restaurant Cafe Du Monde.

 

In Quebec, homemade doughnuts called beignes de Noël are traditional Christmas desserts.

 

OCEANIA

AUSTRALIA

In Australia, the doughnut is a popular snack food. Jam doughnuts are particularly popular and a unique aspect of Australian culture, especially in Melbourne, Victoria and the Queen Victoria Market, where they are a tradition. Jam doughnuts are similar to a Berliner, but are served hot with red jam (raspberry or strawberry) injected into a bun that is deep-fried and then frosted in either sugar or cinnamon. Jam doughnuts are sometimes also bought frozen. In South Australia, they are known as Berliner or Kitchener and often served in cafes. A variant is the custard-filled doughnut.

 

Mobile vans that serve doughnuts, traditional or jam, are often seen at spectator events, carnivals and fetes and by the roadside near high-traffic areas like airports and the carparks of large shopping centers. Traditional cinnamon doughnuts are readily available in Australia from specialised retailers and convenience stores. Doughnuts are a popular choice for schools and other not-for-profit groups to cook and sell as a fundraiser.

 

NEW ZEALAND

In New Zealand, the doughnut is a popular food snack available in corner dairies. They are in the form of a long sweet bread roll with a deep cut down its long axis. In this cut is placed a long dollop of sweetened clotted cream and on top of this is a spot of strawberry jam. Doughnuts are of two varieties: fresh cream or mock cream.

 

The rounded variety is widely available as well.

 

SOUTH AMERICA

BRAZIL

In Brazil, bakeries, grocery stores and pastry shops sell ball-shaped doughnuts popularly known as "sonhos" (lit. dreams). The dessert was brought to Brazil by Portuguese colonizers that had contact with Dutch and German traders. They are the equivalent of nowadays "bolas de Berlim" (lit. balls of Berlin) in Portugal, but the traditional Portuguese yellow cream was substituted by local dairy and fruit products. They are made of a special type of bread filled with "goiabada" (guava jelly) or milk cream, and covered by white sugar.

 

CHILE

Berlin (plural Berlines) doughnut is popular in Chile because of the large German community. It may be filled with jam or with manjar, the Chilean version of dulce de leche.

 

PERU

Peruvian cuisine includes picarones which are doughnut-shaped fritters made with a squash and sweet potato base. These snacks are almost always served with a drizzle of sweet molasses-based sauce.

 

WIKIPEDIA

2nd image from my first outing with my new Lee Filters

Dalmatian Pelican (Pelecanus crispus)

The Dalmatian Pelican is a massive member of the pelican family. It breeds from southeastern Europe to India and China in swamps and shallow lakes. The nest is a crude heap of vegetation.

No subspecies are known to exist over its wide range, but based on size differences, a Pleistocene paleosubspecies Pelecanus crispus palaeocrispus has been described from fossils recovered at Binagady, Azerbaijan.

the PAZ-3205 (ПАЗ-3205), a really legend mass-built midsize bus of Russia is produced at the Pavlovo Bus Factory (PAZ, ПАЗ) located in Nizhny Novgorod Oblast. The PAZ is a subsidiary of the Russian Buses, which is a division of the GAZ (Gorkovsky avtomobilny zavod), also located in Nizhny Novgorod. Design of the project of high-floor midibus PAZ model 3205 started in 1979 but the first serial buses were built just in 1989 only two years before USSR breakage. New model replaced obsolete midsize model ПАЗ-672М produced from 1967 in quantity of 288688 ones.

First versions were equipped with old Soviet 130 horsepower carburetor 4670 cm3 V8 engine ZMZ-5234. Later the diesel models were developed, equipped with 4-cilinders 4.5 liters 129 hp Belarussian ММЗ Д-245.7 or 170 hp Russian ЯМЗ-53423 diesels. Also some versions used Cummins B 3.9 140 CIV-1 and ISF 3.8 diesels. Ecological emission level were gradually decreased from Euro-0 to Euro-5. Many variants can use CNG. All equipped with manual 5-speed transmission. Some newer have ABS. First restyling were made only in 2014 y. The model still produced and more that 145000 already built. ПАЗ-32054 model have two automatic doors in difference from base model that have fore automatic door and one emergency rear door that ordinary not used).

June 3, 2016 began serial production of the upgraded PAZ "Vector Next" (ПАЗ-320405-04) mid-size buses intended to replace old but classic model GAZ-3205. The basis for the new modification "Next" of the original 3204 model (ПАЗ-320402-03) developed on the base of the 3205 model, built in small seria from 2006, and after restyling as the Vector from 2014 y was the new chassis of the light truck "GAZon Next" also recently introduced by GAZ. The new model has a modular body, air suspension in the rear axle, disc brakes. Vector Next 8.8 (ПАЗ-320412-05) have elongated body with two automatic doors.

 

I can't tell you, how much I hate bubble-guns...

Look at Properly, The Bus Body.

 

Answer it

Crop it

and

Post the Details Difference

 

Roseney Motorworks

Crediting is iLLegal

Mitsubishi J8M1 Shusui

 

Chino Planes Of Fame

 

The J8M1 was intended to be a licence-built copy of the Messerschmitt Me 163 Komet. Difficulties in shipping an example to Japan meant that the aircraft eventually had to be reverse-engineered from a flight operations manual and other limited documentation. A single prototype was tested before the end of World War II.

 

The Japanese were quite aware of the results of the strategic bombing of Germany, and knew that the B-29 Superfortress would be bombing Japan and the resultant problems which would arise from trying to combat this. Japanese military attachés had become aware of the Komet during a visit to the Bad Zwischenahn airfield of Erprobungskommando 16, the Luftwaffe evaluation squadron charged with service test of the revolutionary rocket-propelled interceptor. They negotiated the rights to licence-produce the aircraft and its Walter HWK 509A rocket engine. The engine license alone cost the Japanese 20 million Reichsmarks.[1]

 

The agreement was for Germany to provide the following by spring 1944:

 

Complete blueprints of the Me 163B Komet and the HWK 509A engine.

One complete Komet; two sets of sub-assemblies and components.

Three complete HWK 509A engines.

Inform Japan of any improvements and developments of the Komet.

Allow the Japanese to study the manufacturing processes for both the Komet and the engine.

Allow the Japanese to study Luftwaffe operational procedures for the Komet.

 

The broken-down aircraft and engine were sent to Kobe, Japan in early 1944. It is probable that the airframe was on the Japanese submarine RO-501 (ex-U-1224), which left Kiel, Germany on 30 March 1944 and was sunk in the mid-Atlantic on 13 May 1944 by the hunter-killer group based on the escort carrier USS Bogue. Plans and engines were on the Japanese submarine I-29, which left Lorient, France on 16 April 1944 and arrived in Singapore on 14 July 1944, later sunk by the submarine USS Sawfish on 26 July 1944, near the Philippines, after leaving Singapore.

 

The Japanese decided to attempt to copy the Me 163 using a basic instructional manual on the Komet in the hands of naval mission member Commander Eiichi Iwaya who had travelled to Singapore in the I-29 and flown on to Japan when the submarine docked.

 

From its inception, the project was a joint Imperial Japanese Army Air Service (JAAF)/Imperial Japanese Navy Air Service (JNAF) venture. The JAAF wanted a new design to be drawn up. The JNAF, on the other hand, felt the design should mimic the German Komet because it had already proven to be a stable aerodynamic body. It was the JNAF which won and issued the 19-shi specification in July 1944 for the design of the rocket-powered defence fighter. The contract went to Mitsubishi Jukogyo KK, which would produce both the JNAF version the J8M1 Shu-sui and the JAAF version Ki-200.

 

The project was headed by Mijiro Takahashi. The JAAF, however decided to undertake their own design to meet the 19-shi specifications, working at their Rikugun Kokugijitsu Kenkyujo (JAAF Aerotechnical Institute) in secret.

 

At the 1st Naval Air Technical Arsenal in Yokosuka, in association with Mitsubishi and Yokosuka Arsenal, work began to adapt the Walter HWK 509A engine to Japanese manufacturing capabilities and techniques. This was also where efforts were underway to produce a glider version of the J8M to provide handling data. While working on this glider, the MXY8 Akigusa (??, "Autumn Grass"), Mitsubishi completed a mock-up of the J8M1 in September 1944.

 

Both the JAAF and JNAF approved its design and construction and a prototype was built. In December 1944, the MXY8 was completed and, on 8 December 1944, at the Hyakurigahara Airfield, Lieutenant-Commander Toyohiko Inuzuka took the controls of the MXY8. Once in the air, Inuzuka found the MXY8 almost perfectly emulated the handling characteristics of the Komet. Two additional MXY8 gliders were constructed in the naval yard at Yokosuka, one being delivered to the Rikugun Kokugijitsu Kenkyujo (JAAF Aerotechnical Institute) at Tachikawa for evaluation. The JNAF initiated the construction another prototype, production designation Ku-13. This was to use water ballast to simulate the weight of an operational J8M complete with engine and weapons. This variant was to be built by Maeda Aircraft Institute, while the JAAF version was to be constructed by Yokoi Koku KK (Yoki Aircraft Co). The JNAF also proposed a more advanced trainer, designated the MXY9 Shu-ka (??, "Autumn Fire") which would be powered by a 441 lbf (1.96 kN) thrust Tsu-11 ducted-fan engine. The war, however, ended before this model could be built.

 

Mitsubishi and partners Nissan and Fuji proceeded with development of the airframe and Yokosuka Arsenal was adapting the engine for Japanese production, designated the Ro.2. The Japanese succeeded in producing prototypes that outwardly looked very much similar to the Komet. The J8M1 had a wet weight that was 900 lb (410 kg) lighter, the aircraft having a plywood main spar and wooden vertical tail. The designers had also dispensed with the armoured glass in the cockpit and the aircraft carried less ammunition and slightly less fuel.

 

The Ki-200 and the J8M1 differed only in minor items, but the most obvious difference was the JAAF's Ki-200 was armed with two 30 mm (1.18 in) Type 5 cannon (with a rate of fire of 450 rounds per minute and a muzzle velocity of 2,350 ft/s (720 m/s), while the J8M1 was armed with two 30 mm (1.18 in) Ho-105 cannon (rate of fire 400 rounds per minute, muzzle velocity 2,460 ft/s (750 m/s). The Ho-105 was the lighter of the two and both offered a higher velocity than the MK 108 cannon of the Me 163 (whose muzzle velocity was 1,705 ft/s (520 m/s). The Toko Ro.2 (KR10) rocket motor did not offer the same thrust rating as the original, and Mitsubishi calculated that the lighter weight of the J8M1 would not offset this. Performance would not be as good as that of the Komet, but was still substantial.[2]

 

The engine still used the German propellants of T-Stoff oxidizer and C-Stoff fuel (hydrogen peroxide/methanol-hydrazine), known in Japan as Ko and Otsu respectively.

 

A total of 60 of the training version (Ku-13, Ki-13, MXY-8, MXY-9) were produced by Yokosuka, Yokoi[disambiguation needed] and Maeda[disambiguation needed]. Seven of the operational version (J8M1/Ki-200) were built by Mitsubishi.

Operational history

J8M-17[clarification needed]

 

In 8 January 1945, one of the two J8M1 prototypes was towed aloft, water ballast added in place of the fuel tank and rocket engine to test its aerodynamics. The test flights confirmed the design. Training courses for JAAF and JNAF pilots began on the Ku-53 glider, which shared a similar configuration to the J8M1. The 312th Naval Air Group was selected to operate the first J8M1. Mitsubishi, Fuji Hikoki, and Nissan Jidosha all had tooling for mass production well into the advanced stages, ready to produce both the J8M1 and the J8M2 variant, which differed from the J8M1 in sacrificing one of the Type 5 cannon for a small increase in fuel capacity. The first J8M1 prototype to be equipped with the Toko Ro.2 (KR10) was ready in June 1945. They were then transferred from the Nagoya plant to Yokoku for final checks before powered flight testing, after final glide tests with the engine installed.

 

The J8M took to the air for its first powered flight on 7 July 1945,[3] with Lieutenant Commander Toyohiko Inuzuka at the controls; after his "sharp start" rocket-powered takeoff, Inuzuka successfully jettisoned the dolly upon becoming airborne and began to gain speed, climbing skywards at a 45° angle. At an altitude of 396 m (1,300 ft), the engine stopped abruptly and the J8M1 stalled. Inuzuka managed to glide the aircraft back, but clipped a small building at the edge of the airfield while trying to land, causing the aircraft to burst into flames. Inuzuka died the next day.[4] While Mitsubishi and naval technicians sought to find the cause of the accident, all future flights were grounded. The engine cutout had occurred because the angle of climb, coupled with the fuel tanks being half-filled for this first flight, caused a shifting of the fuel, which in turn caused an auto cutout device to activate because of an air lock in the fuel line. Requests to continue flight testing were denied pending the modification of the fuel pumps in the aircraft. The sixth and seventh prototypes were to be fitted with the modified Ro.2 engine.

 

Full scale production readiness was almost at hand and in fact, component construction was already underway. Flight testing was to resume, despite another explosion of the fuel mixture during a ground test days after the crash, in late August 1945 and the J8M2 design was finalized. But on 15 August 1945, the war ended for the Japanese and all work on the J8M ceased. The end of the war also spelled the end of the JAAF's Ki-202 Shu-sui-Kai (Modified Shusui), whose design had begun in secret months before. The Ki-202 was to offer improved flight endurance over the Ki-200 and was slated to be the priority fighter for the JAAF in 1946, but no metal was cut before Japan's surrender.

 

Germany tried to send another Komet in U-864, but the submarine was sunk near Bergen by British submarine HMS Venturer in February 1945.

Variants

 

J8M1

J8M2 Shu-sui Model 21(?)

Long-range version for Navy, identical to J8M1, but armament reduced to a single 30 mm (1.18 in) cannon.

J8M3 Shu-sui Model 22 (Rikugun Ki-202 Shu-sui-kai)

Long-range version for Army and Navy, with fuselage and wingspan lengthened to 7.10 m (23 ft 3 in) and 9.75 m (32 ft 0 in) respectively. Powered by 19.6 kN (4,410 lbf) Tokuro-3, projected maximum speed 900 km/h (560 mph).

Yokosuka MXY-8 "Akigusa" (Yokoi Ku-13)

Training glider using J8M airframe for Navy and Army.

Yokosuka MXY-9 "Shuka"

Training version using J8M airframe, powered by Tsu-11 thermojet engine.

 

Operators

 

Japan

 

Imperial Japanese Army Air Service

Imperial Japanese Navy Air Service

 

Survivors

The J8M1 at the Planes of Fame Museum.

 

In November 1945, two aircraft were taken from Yokosuka to the United States for evaluation aboard USS Barnes. FE-300/T2-300 (USA ident) (Japanese ident 403) is now exhibited at the Planes of Fame Museum in Chino, California. The other was at NAS Glenview in October 1946 (identity unknown), but was scrapped.

 

In the 1960s, a nearly complete (but badly damaged) fuselage was discovered in a cave in Japan. This was on display at a Japanese Air Self Defense Forces base near Gifu until 1999, when it was restored and completed by Mitsubishi for display in the company's internal Komaki Plant Museum.[5]

Specifications (J8M1/Ki-200)

 

Data from [6]

 

General characteristics

 

Crew: 1

Length: 6.03 m (19 ft 9 in) ;;;Ki 200

 

5.88 m (19 ft)

 

Wingspan: 9.47 m (31 ft 1 in)

Height: 2.68 m (8 ft 10 in)

Wing area: 17.72 m2 (190.7 sq ft) ;;;Ki 200

 

17.69 m2 (190.41 sq ft)

 

Empty weight: 1,445 kg (3,186 lb) ;;;Ki 200

 

1,505 kg (3,318 lb)

J8M2

1,510 kg (3,329 lb)

 

Gross weight: 3,000 kg (6,614 lb) ;;;J8M2

 

3,650 kg (8,047 lb)

 

Max takeoff weight: 3,870 kg (8,532 lb) ;;;J8M2

 

3,900 kg (8,598 lb)

 

Fuel capacity: ;;;Ko

 

1,181 l (260 imp gal) (T-Stoff = 80% Hydrogen Peroxide + 20% Oxyquinoline and Pyrophosphates)

O-tsu

522 l (115 imp gal) (C-Stoff = 30% Hydrazine Hydrate + 70% Methanol, Water and Potassium-Copper Cyanides)

 

Powerplant: 1 × Toku Ro.2 a.k.a. KR10 liquid-fuelled rocket engine, 14.71 kN (3,307 lbf) thrust

 

Performance

 

Maximum speed: 900 km/h (559 mph; 486 kn) at 10,000 m (32,808 ft)

Cruising speed: 699 km/h (434 mph; 377 kn) ;;;Ki 200

 

351 km/h (218 mph)

 

Stall speed: 150 km/h (93 mph; 81 kn)

Endurance: ;;;J8M1

 

5 minutes 30 seconds of powered flight

Ki 200

max - 7 minutes, full throttle - 2 minutes 30 seconds of powered flight,

 

Service ceiling: 12,000 m (39,370 ft)

Rate of climb: 50 m/s (9,800 ft/min)

Time to altitude: ;;;J8M1

 

2,000 m (6,562 ft) in 40 seconds

4,000 m (13,123 ft) in 2 minutes 8 seconds

8,000 m (26,247 ft) in 3 minutes 8 seconds

10,000 m (32,808 ft) in 3 minutes 50 seconds

Ki 200

10,000 m (32,808 ft) in 3 minutes 40 seconds

 

Wing loading: 219.22 kg/m² (44.90 lb/sq ft) ;;;J8M2

 

219.7kg/m² (44.998 lb/ft²)

 

Thrust/weight: 0.388

 

Armament

 

Guns: ;;;J8M1

 

2x Type 5 30mm cannon with 53 rounds per gun

J8M2

1x Type 5 30mm cannon with 53 rounds

Ki 200

2x Ho-155 30mm cannon or 2x Type 5 30mm cannon

 

Source Wikipedia

DSC02716

 

One thinks it is too cold and lumpy, one thinks it is fine. One ended up with a wet bum because he panicked and fell in.

Tamron SP Adaptall-2 70-210mm 1:3.5 AH

Both were scratched by me.

Babbage Difference Engine Number 2.

Piazza San Marco, Venezia.

C'est un jeu...:

.....Vous pouvez estimer la vitesse de chaque voiture...

 

Allez on vous aide un peu :

La première petite route goudronnée sous la 106 est très étroite.

Et la route derrière avec la Scénic floue est une autoroute.

 

Réponse ici ci-dessous un peu plus tard...

Jachtslot, Mook

Messing with my food using Photoshop.

Nikon D3200 _ 70-300 f/ 4.0-5.6 _

 

The magic of RAW. I have just started to shot in RAW in the past 6 or 7 weeks and what a difference it makes to the final image. My early exploration I felt as though the image looked soft...but I hadn't realized that was supposed to be true... All RAW needs some processing. Now I control the conversion to JPG. Now instead of one bird shot with the detail I want I get 12. RAW is silly.

Differences

bit.ly/3uK3igN

 

"Differences challenge assumptions."

--Anne Wilson Schaef

 

Architectural differences. Shot at Acension Columbia St. Mary's hospital on the East Side of Milwaukee, Wisconsin.

 

Day 134 of 365

 

Copyright 2022 Scott Norris Creative

scottnorrisphotography.com

scott-norris.pixels.com

scottnorriscreative.com

 

#architecture #blackandwhite #Milwaukee #finear

These very happy children, were just on the street, and slowly gathered together around me, out of curiosity..They loved me taking their pics.

Please View Large On Black

 

This is the beautiful Hannah and Phil, two of the most gorgeous people I know.

 

Visit Me on Twitter

Brankov Most, or - The Bridge From Where Famous Serbian Writer Branko Ćopić Commited Suicide. Many copycats to follow after his success, many failed.

  

Bronica SQ-A, Zenzanon 50mm f/3.5 PS, Fuji Velvia 100F, Canon 8800F... 8 seconds exposure, take that you digital antichrists.

Indian mythological stories are taken as normal epic stories and little bit science fiction. Let have a look on unbelievable comparision between some Hindu mythological stories and well established scientific facts.

TEST TUBE BABY and KAURAV’s BIRTH

The concept of test tube baby was...

 

lazzycow.com/modern-technology-vs-indian-mythology

We're all different in some way, and sometimes we can feel that stops us joining other people in what they're doing.

 

Maybe it shouldn't...?

 

- Taken at 11:04 AM on September 30, 2007 - cameraphone upload by ShoZu

Exposed earth along the desert floor resembles the massive structures in the background.

These two very different preserved Leyland coaches are seen here at The Bus & Coach Show, British Commercial Vehicle Museum, Leyland, on 18/03/2012. Nearest the camera is ex-Jersey Motor Transport, C15, a Leyland Lioness PLC1 that was first registered, in 03/1927, and used as a shooting brake for King George V and the Royal Household. Its Leyland body was rebuilt by Thurgood in 1938 as a 26 seat rear entrance coach for further service in Jersey where it was re-registered J8462. I think this is/was resident at the museum at the time of this photograph. A little further back is is preserved former Hutchison, Overtown, Scotland, EVD580, a Plaxton bodied Leyland Tiger PS1. Preserved in Bee Line, Hartlepool, livery, it was new to Hutchison, in 09/1949. It was latterly preserved in the livery of Wm. Low, Tomintoul, Scotland, an operator it worked for after Hutchison. © Peter Steel 2012.

An assignment to shoot diversity.

Dying these blue was a headace. The rightmost gem has one drop of blue dye (about 300 microliters) while the left most gem has about 150. Without the light, the gem on the right is nearly opaque.

View On Black

 

Thanks for all of your nice comments on my previous pic. Here are some more photography quotes from www.photoquotes.com/

"One very important difference between color and monochromatic photography is this: in black and white you suggest; in color you state. Much can be implied by suggestion, but statement demands certainty… absolute certainty." - Paul Outerbridge - [Julia Scully, “Seeing pictures”, Modern Photography, Oct. 1976, p. 8]

 

"I never have taken a picture I've intended. They're always better or worse." - Diane Arbus

 

"Instead of just recording reality, photographs have become the norm for the way things appear to us, thereby changing the very idea of reality and of realism." - Susan Sontag, On Photography by Susan Sontag , ISBN: 0385267061

 

"To manipulate an image is to control a people." - Carolyn Gerard

©Clarence House, 2010

NS Chicago Line / MP 469

Laporte County Indiana

The 10th and final Alton Classic Bus & Country Pub Running Day hosted by the Hants & Surrey Bristol RE Group took place on Saturday 20th July 2019.

 

For one last time, on the Saturday before the annual Alton Bus Rally (a separate event held on the Sunday), the Hampshire countryside reverberated with the sound of Bristol RE buses trundling between country pubs and Alton Railway Station.

 

There were 16 buses involved made up of 14 Bristol REs (including one used as the control bus), a Leyland Leopard and a Foden PVRF6 acting as a replacement for another RE.

 

Bristol RE / ECW bus: HDL25E, PPM210G (control bus), FWC439H, HFM196J, TDL563K, XLJ726K, JMW169P;

Bristol RE / ECW coach: 837SUO, AFM105B, OAX9F, TFM267K;

Bristol RE / Marshall: SJA352K;

Bristol RE / Alexander (Belfast): BXI2565, BXI2599;

Leyland Leopard / ECW: HNE641N;

Foden PVRF6 / Metalcraft: NTU125.

the other sides of those two models. looking at the triangular-ish hexagons and their arrangement it's clear how these patterns are basically the same :-)

We walked Ruby in the local fields and woods in a big circle. The wind was quite cold and really strong the trees were making lots of noise as the wind moved the tops about. I have produced 4 images and one of them took quite a lot of producing but as usual a couple of birds.

information-pack series / 2012

Different ages of photographic processing.

Grind your own coffee from freshly roasted beans. It only takes a few moments. The difference it makes will surprise you.

 

COFFE SET

  

All about caffee

17/365 times project

Both a mix of wheat meal, white flour, and bran.

On left: made with store-bought powdered yeast.

On right: made with homemade sourdough starter mixture (wet).

I thought the difference in texture and crumb, as well as color and crust, was interesting. The store-yeast one was definitely lighter, more elastic, stringier and sweeter (no sugar added). The sourdough one was denser, more crumbly, much more full-flavored, and with a more pronounced crust, and, of course, a more sour--and rich--taste.