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

カテゴリ Food

30 Terms

Created by: PedroF

Number of Blossarys: 1

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The amount of time in which the dough rests in order to accumulate carbon dioxide in the gluten strands and attain more volume. Overproofing occurs when a fermenting dough has rested too long. Its ...

Domain: Baked goods; カテゴリー: Bread

Gluten is a composite of storage proteins termed prolamins and glutelins that is stored together with starch in the endosperm (which nourishes the embryonic plant during germination) of various ...

Domain: Baked goods; カテゴリー: Bread

Brioche is a pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb. It is considered a Viennoiserie, in that it is ...

Domain: Baked goods; カテゴリー: Bread

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; カテゴリー: 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; カテゴリー: 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; カテゴリー: 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; カテゴリー: Bread

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