Home > Blossary: Artisan Bread
A glossary of terms related to sourdough bread and baking in general.

Category: Food

30 Terms

Created by: PedroF

Number of Blossarys: 1

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Yeast promotes alcoholic fermentation, consists largely of cells of a fungus (as the saccharomyces, Saccharomyces cerevisiae), and is used as a leavener in baking. It gives the characteristic flavor ...

Domain: Baked goods; Category: Bread

A whole grain, also called a wholegrain, is a grain of any cereal and pseudocereal that contains the endosperm, germ, and bran, in contrast to refined grains, which retain only the endosperm. ...

Domain: Baked goods; Category: Bread

Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food.The many species of wheat together make up the genus Triticum; the most widely grown is common wheat ...

Domain: Baked goods; Category: Bread

Water is the major constituent of all living matter. When pure, it is an odorless, tasteless, slightly compressible liquid oxide of hydrogen H2O which freezes at 0° C (32ºF) and boils at 100° C ...

Domain: Baked goods; Category: Bread

Starch or amylum is a polymeric carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants as energy storage. It is ...

Domain: Baked goods; Category: Bread

Sourdough is a dough containing a Lactobacillus culture in symbiotic combination with yeasts. It is one of the principal means of biological leavening in bread baking, the others using cultivated ...

Domain: Baked goods; Category: Bread

In baking, shaping refers to the process step directly preceding proofing or final fermentation. Each piece of dough is manipulated into its desired final shape, and either placed on proofing trays ...

Domain: Baked goods; Category: Bread

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