ladño

Ladto is a term that can refer to several different things, most commonly a type of fermented dough used in baking. This fermented dough is often made from flour, water, and a starter culture, which can be wild yeasts or a commercial yeast. The fermentation process allows the dough to rise and develop complex flavors. Ladto is a staple ingredient in many traditional breads and pastries, contributing to their characteristic texture and taste. The specific composition and fermentation time can vary widely depending on the desired outcome and regional culinary traditions.

In some contexts, "ladto" might also be used informally to describe a sticky or dough-like substance. This usage is less common and generally understood through context. The precise origin and etymology of the word are not definitively established, though it is believed to have roots in older European languages related to baking and fermentation. Its usage is primarily confined to culinary discussions, particularly those focused on artisanal baking and sourdough techniques.