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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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; Category: 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; Category: 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; Category: 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; 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

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ammandajohn

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00:50, 19 September 2022

Mosfekun

Such a wonderful idea you have. Good and easy to understand. VSTUPNÍ VÍZUM AMERICKÉ ONLINE

04:54, 11 April 2022

tebiti3638

I'm not much good of a cook or a baker specially when it comes to making door the amount of time in which the door rest in order to accommodate carbon dioxide including is always not enough for me and so my door is not soft but this time I took the recipe from mille crepe cake delivery let's see what happens this time

07:12, 7 September 2021
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