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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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One of the main ingredients of bread, flour is a powder ground from grains - most typically wheat but some others such as rye or rice can also be used. It can be classified into two main categories, ...

Domain: Baked goods; カテゴリー: Bread

A metabolic process through which microorganisms such as yeasts and bacteria consume sugars and produce different substances (carbon dioxide, alcohols and acids, for example) that are important for ...

Domain: Baked goods; カテゴリー: Bread

The handling quality of a dough - how extensible and elastic it is. A bread is held together in its shape because of the gluten network developed during mixing and resting of the dough by the ...

Domain: Baked goods; カテゴリー: Bread

The malleable paste formed by mixing all the ingredients in a bread recipe. After being baked, this mixture of ingredients can be called bread. Doughs can vary depending on the ingredients used, the ...

Domain: Baked goods; カテゴリー: Bread

The process through which dough is transformed into bread; the application of dry heat to cook bread - usually done in an oven. During this process the yeasts in the dough are the most active because ...

Domain: Baked goods; カテゴリー: Bread

It is a traditional type of french bread mostly recognized by its characteristic long shape, golden color and crisp crust. The dough of a baguette consists of four simple ingredients: Flour, water, ...

Domain: Baked goods; カテゴリー: Bread

Different strains of bacteria are present in most breads and are one of the main agents responsible for the fermentation of naturally-leavened breads. They contribute a lot of flavour complexity ...

Domain: Baked goods; カテゴリー: Bread

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