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ACTIVE DRY
YEAST |
Tiny dehydrated granules of yeast that are in a dormant
phase until they are exposed to water. This product was developed by the
Fleischmann's Yeast lab in Peekskill, New York for use by the armed
forces during World War II. It is currently available from Fleischmann's
in a 3-strip and a 4-ounce jar. |
|
ALCOHOL |
One of the two major by-products of yeast fermentation,
the other being carbon dioxide. Most alcohol in bread dissipates during
baking but there are a few molecules of residual alcohol in a loaf of
bread. |
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ALL-PURPOSE FLOUR |
In the US: a blend of soft and hard wheat flours with a
medium amount of gluten, suitable for most baking purposes including
conventional hand-made yeast breads. We do not recommend this flour for
use in bread machines because it may yield inconsistent results.
In Canada: a hard wheat flour suitable for baking bread by hand and in
the bread machine. |
|
AMARANTH |
A seed that can be crushed or ground to flour and added
to breads. Amaranth does not have significant amounts of gluten and no
more than 1/2 cup per loaf should be added. |
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AUTOLYSE |
(pronounced ah-toh-leez) Yeasted recipes - A
short rest called an autolyse comes right after mixing the flour,
yeast, oil, and water. It cuts down on your kneading time and allow the
dough to bake into a lighter bread with a more open crumb. Here's how an
autolyse works.• It allows the flour time to fully absorb
the water, so the dough is less sticky when you knead it; • It helps the
gluten to both bond and break down, resulting in a dough that's quicker
to knead and easier to shape; • It gives the yeast time to rehydrate
fully so you don't end up with yeast bits in the dough. You'll notice in
the recipe that the salt goes in after the autolyse. This is
because salt causes gluten to contract and toughen, preventing the
gluten from absorbing as much water and thus fully benefiting from the
autolyse. |
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BABA |
A rich rum or kirsch-soaked yeast cake with currants or
raisins, traditionally baked in a cylindrical mold. |
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BABKA |
A Polish sweet bread, traditionally made with rum,
almonds, raisins and orange peel. |
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BAGEL |
A traditional, doughnut-shaped roll with a characteristic
dense texture achieved by a short rise, followed by boiling and then
baking the product. Bagels have become quite popular and are now made
with a wide variety of savory and sweet ingredients, and used as bread
for sandwiches or topped with plain or flavored cream cheeses, lox, etc. |
|
BAGUETTE |
A long, thin, cylindrical loaf of French bread. The
baguette has a crisp, brown crust with a chewy interior and is
traditionally made from only flour, salt, water and yeast. |
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BAKE |
To cook food in an oven with dry heat. |
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BAKER'S YEAST |
Yeast used for raising bread, typically from the
taxonomic group Saccharomyces cerevisiae. |
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BANNETON |
A woven basket in which bread is allowed to rise before
baking. It may be cloth lined or bare, but either way, it is dusted with
flour prior to use. The rising dough conforms to its shape and is then
tipped out before baking. A banneton is thought to provide good air
circulation and even temperatures during the rising. |
|
BANNOCK |
A traditional Scottish cake, sometimes made with yeast,
and often baked on a griddle. |
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BAP |
A soft yeast roll with a floury finish, popular in
Scotland as a breakfast roll. |
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BARM BRACK |
An Irish bread, sometimes made with yeast, that is
buttered and served with tea. Barm Brack typically contains candied
fruit peel and raisins or currants. |
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BÂTARDE |
A traditional loaf of white bread, slightly larger than a
baguette. |
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BATH BUN |
A sugar-coated bun originating in Bath, England, usually
studded with candied fruit, currants or golden raisins. |
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BATON |
A white loaf of bread somewhat smaller than a baguette.
|
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BATONNET |
A white loaf of bread somewhat smaller than a baguette.
|
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BATTER BREAD |
A yeasted bread that is not kneaded but stirred
vigorously. The very thick but pourable batter produces a coarser crumb
than a kneaded bread. |
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BENCH
SCRAPERS |
A kitchen tool useful for scraping dough off a kneading
surface. |
|
BIALY |
A Jewish-American yeast roll that is dense and chewy,
topped with sautéed onions. It is related to the bagel. |
|
BIGA |
An Italian version of homemade starter, made with flour
and water and often a small amount of commercial yeast. This starter has
a dough consistency and must be broken up before use. |
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BLEACHED
FLOUR |
Flour processed with a "bleaching agent." Fresh ground
wheat flour does not result in consistently good products. Over time,
flour ages and whitens and within several months it produces a better
product. To hasten the improvement process, modern flour mills bleach
and age flour chemically through the addition of tiny amounts of a
bleaching agent. |
|
BLOOM |
Bloom refers to the way the top of bread opens up during
baking along the cuts made in the top crust. The cutting creates "ears"
(flaps of dough that rise up from the loaf and crisp up). |
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BOULE |
A round loaf or ball of dough. |
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BREAD FLOUR |
A special flour, higher in gluten, that can be used for
making yeast breads by hand; recommended for use in a bread machine.
|
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BREAD
MACHINE YEAST |
A Fleischmann's Yeast product especially developed for
use in the types of doughs most commonly made in bread machines. It is
an instant yeast. Available in the U.S. and Canada in 4-ounce jars.
|
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BREAK AND
SHRED |
The portion of the loaf between the top and the sides
that shreds somewhat during baking. Ideally it should be even around the
loaf. |
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BREWER'S
YEAST |
An inactive yeast product that is a by-product of beer
making and is specially processed to be a nutritional supplement for
humans. |
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BRIOCHE |
A soft, light bread from France. Rich in eggs and butter,
it is often baked in small or large fluted pans but can be used to
enclose other foods such as sausage or cheese. |
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BROWN AND
SERVE |
A method used in preparing breads where the dough is
shaped, risen and baked at a low temperature until it is cooked all the
way through. It is then cooled, wrapped and refrigerated until close to
serving time. Then it is baked again at a high temperature for a short
time until brown. |
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BUCKWHEAT |
A seed of a small plant, ground into light or dark flour.
Although both are whole buckwheat, the light flour has less fiber and a
milder flavor. Kasha is roasted, hulled buckwheat kernels. Since
buckwheat flour can be difficult to find, kasha can be processed in a
food processor for about 3 minutes to create an acceptable substitute.
|
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BUNDT PAN |
A special tube cake pan with fluted sides. Must be well
greased to prevent sticking. |
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CARBON
DIOXIDE |
Along with alcohol, one of the two main by-products of
yeast fermentation. It is trapped in the dough by the gluten fibers
thereby raising the bread. |
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CHALLAH |
A traditional Jewish egg bread served for the Sabbath and
Holy Days; most often it is braided. |
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CHEF |
A piece of dough cut from a previous batch of bread which
is used to make a levain or starter for the next bread. The chef is
stored as a dough and may dry up on the outside but the inside will
remain soft and ready to use. |
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COMPRESSED
YEAST |
Fresh (not dried) yeast that is extruded and cut into a
cake form. It must be refrigerated at all times and has a relatively
short shelf life of 4-6 weeks. |
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CONVECTION
OVEN |
This oven has a fan built into it that circulates the air
and cooks the food more evenly than conventional ovens. It does not
require preheating and uses conventional cookware. |
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COOLRISE
DOUGH |
A kneaded and shaped dough that is formulated especially
to rise in the refrigerator over night. |
|
COUCHE |
A large piece of linen or canvas used to wrap dough for
rising. It is seasoned by dusting it with flour. It need not be washed
but can be hung out to dry and later the dough crumbs should be scraped
off. |
|
COULIBIAC |
A French dish of salmon, rice, hard cooked eggs,
mushrooms, shallots and dill, encased in a dough (usually a brioche) and
baked. |
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CROISSANT |
A French classic roll, crescent shaped and made from
buttered layers of yeast dough much like a puff pastry. |
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CRUMB |
Term referring to the interior texture, gluten network,
tenderness and general feel of a bread. Desirable crumb size and texture
varies depending on the product. Kneaded breads are generally fine and
even, although when using sourdough starters the product may contain
large bubbles. Batter breads generally contain a coarse crumb.
|
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CRUMPET |
A British yeasted product made from a batter poured into
a ring mold on a stove top and cooked until is brown on the bottom and
riddled with small holes on the top. |
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DARK RYE
FLOUR |
A coarse rye flour ground from the whole rye grain. It
bakes into a dark loaf and is best suited to rustic black breads and
dark pumpernickels. |
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DOUBLED IN
SIZE |
The point to which most doughs are allowed to rise. When
a dough has doubled, it is full of air pockets and the gluten has become
strong and elastic. The fermentation has generated heat and moisture and
has allowed flavors to develop. To test if a dough has doubled in size,
use the "finger-tip test." |
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EGG WASH |
Egg yolk and/or white mixed with a small amount of water
or milk and brushed over a bread prior to baking. An egg wash gives
color and gloss to the product. |
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EGGS |
Eggs in yeast breads provide added leavening, color, soft
texture and richness. |
|
ELECTION CAKE |
Rich yeast cake developed in the 18th century to
celebrate election day. It contains nuts, candied fruit and
sherry-soaked raisins. |
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EMULSIFIER |
A chemical that has the ability to bind together two
incompatible things, for example water and oil. Eggs contain the
emulsifier lecithin. Fleischmann's Yeast is processed using the
emulsifier sorbitan monostearate. |
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ENGLISH
MUFFIN |
A yeasted roll made by cooking a soft, shaped dough
usually in a circular form on a griddle. |
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ENRICHED
FLOURS |
Flour with added niacin, thiamin, riboflavin and iron to
compensate for some of the nutrients lost during the milling process.
Effective January 1997, the addition of folic acid will also be
required. |
|
|
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FASNACHT |
A yeast raised, potato pastry that is deep-fried like a
doughnut. |
|
FATS |
Fats add richness, tenderness, calories and flavor to
breads. They can generally be substituted equally when the amount is
less than 2 tablespoons per loaf of bread. |
|
FERMENTATION |
In bread baking, the process by which yeast converts
sugar to carbon dioxide and alcohol. The carbon dioxide is trapped in
the bread by the gluten fibers thereby raising the bread. |
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FICELLE |
A long, very thin loaf of French bread about 1/2 the size
of a baguette. |
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FINGER-TIP
TEST |
A method used to test if a dough that has risen has
"doubled in size." The tips of two fingers are pressed lightly and
quickly 1/2 inch into the risen dough. If the dents stay, the dough has
doubled in size. |
|
FLAT TOP |
A loaf of bread with a dome that does not hold up so the
dough flattens during baking. Usually caused by too much yeast, too
little flour or excess rising time. |
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FOCACCIA |
An Italian flat bread, thick and not usually kneaded,
traditionally brushed or drizzled with olive oil and sprinkled with
salt. Modern bakers make a variety of additions to this traditional
snack bread. |
|
FOOD
PROCESSOR |
A kitchen appliance designed to chop, dice, puree and
slice a wide variety of foods. Larger models can also be used to knead
bread dough. |
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FREEZER
DOUGHS |
Doughs specially formulated to be frozen for later use.
|
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FRENCH BREAD |
Traditional French bread is a crusty loaf of white bread
with a chewy exterior. The bread is usually made from flour, salt, yeast
and water. It is made in many different shapes. |
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GENUS |
A taxonomic category that ranks below family and above
species. The genus of our yeast is Saccharomyces. (This means sugar
eater.) |
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GLUTEN |
A protein found in wheat and other cereal flours that
forms the structure of the bread and holds the carbon dioxide produced
by yeast. Gluten is developed when flour is hydrated and kneaded.
|
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GRAIN MILLS |
Machine designed to grind wheat and other grains to make
flour. |
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HARD WHEAT |
Wheat, generally grown in northern climates, that is
especially suited to bread making because of a high level of the wheat
protein, gluten. |
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HOT CROSS BUN |
A traditional yeast-raised bun usually containing
raisins, currants or chopped dried fruit, made for Good Friday. It is
slashed with a cross and confectioners sugar icing is put over the cross
after baking. |
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INSTANT YEAST |
Instant yeast is a specially processed form of Active Dry
Yeast that can be mixed into a dough dry (rather than dissolved) and
reduces rising time up to 50 percent. It was developed in the 1980s.
|
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ITALIAN BREAD |
A simple bread similar to French bread but typically
shorter and plumper. It is typically made from four, salt, water and
yeast. |
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KAMUT |
A variety of high protein wheat that has been used in
bread baking, pasta and cereals. It is considered one of the original
strains of wheat used in ancient times for bread making. |
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KASHA |
See buckwheat. |
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KHACHAPURI |
A Russian bread similar to a calzone, it is filled with
cheese and baked until the dough is done and the cheese is melted.
|
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KNEAD |
The action used to manipulate bread dough that forms the
gluten network in dough. To knead dough flatten into a disk shape, fold
it toward you, using the heels of your hands, push dough away with a
rolling motion, turn dough on quarter turn and vigorously repeat the
fold, push, turn steps. |
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KOLACKY |
A sweet bun claimed by Poles and Czechs. It is filled
with poppy seeds, nuts, mashed fruit or jam. |
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KUCHEN |
Fruit or cheese-filled, yeast-raised cake that originated
in Germany. |
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LA CLOCHE |
A cooking chamber designed to imitate ancient cooking
ovens. |
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LAME |
A tool used to slit the tops of loaves. It is designed to
cut the bread tops at an angle rather than straight into the loaf.
|
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LEAVENER |
A substance used to make baked products lighter by
helping them rise. Yeast, baking powder and baking soda are the most
common leaveners used by the home baker. |
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LEVAIN |
A bread starter consisting of flour and water with wild
yeasts. It can be made a few days in advance of baking or be made from
the chef by softening and mixing it in water. |
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LIGHT RYE
FLOUR |
Rye flour ground from the rye endosperm. It does not
include the bran or germ of the grain. |
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LIQUID |
The ingredient in bread used to dissolve and re-activate
dry yeast and/or mix with flour to form the gluten network. |
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MEDIUM RYE
FLOUR |
Rye flour ground from the endosperm of the rye grain. It
has part of the germ and bran removed prior to milling. |
|
MILLET |
A tiny yellow seed that lends texture and flavor to
breads. Millet flour is nutritious but low in gluten. |
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MONKEY BREAD |
Bread that was formed into small balls and dipped into
butter sometimes rolled in a spicy or flavorful topping, then baked in a
tube pan. |
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MORTAR AND
PESTLE |
A kitchen tool that consists of a bowl (mortar) and a
bat-like tool (pestle) that is used to grind spices, herbs and other
foods. |
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MUFFIN |
A small cake-like bread (generally, but not always, a
quick bread) made with a variety of flours, fruits and nuts and baked in
a muffin pan. A muffin pan has a number of cup shaped depressions to
hold individual portions of batter. |
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NAAN |
An East Indian flat bread, baked in a tandoor oven and
leavened with wild yeast. |
|
NAN |
See Naan |
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NITROGEN
PACKED |
Modern yeast is often packed in a nitrogen-filled bag to
avoid the effect that oxygen has on the product. |
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OVEN SPRING |
The last, quick rise a bread goes through when a risen
dough is first placed in a hot oven. |
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OVERPROOF |
Bread that has been risen too much. It may not hold its
dome top or shape and may develop "off" flavors. |
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PEEL |
A large wooden tool used to transfer dough to and from a
baking stone. |
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PITA |
Round Middle Eastern flat bread, leavened with yeast, is
split horizontally and filled with various sandwich filings.
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PIZZA |
A round savory tart made with a crisp yeast dough, which
in the past was covered with tomato sauce, mozzarella cheese and a
variety of other ingredients. Now, it can be covered with a variety of
savory ingredients that may include sauces, meats, vegetables and
cheeses. |
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PIZZA STONE |
A slab of stone used to simulate the baking qualities of
brick ovens. |
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POLENTA |
Coarsely ground, whole corn meal. It should be
refrigerated to preserve freshness. |
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POOLISH |
A mixture of flour, water and yeast used as a sponge in
French bread baking. |
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PRETZEL |
A yeasted dough that is typically rolled into a long rope
and often knotted. They can be crisp or soft and chewy. |
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PROOF |
In bread production this term refers to the rising step
in bread that is generally done in a climate-controlled "proof box."
|
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PROOFING
YEAST |
To dissolve yeast in warm liquid (we recommend 1/4 cup
water) with a little sugar (we recommend 1 teaspoon sugar) and set it
aside for 5 - 10 minutes until it develops foam on top. |
|
PUEBLO BREAD |
This bread, which originated in Native American
communities, is made with unbleached flour, salt, water, yeast and lard
or shortening (sometimes sugar or eggs) and baked in an adobe oven. A
hot fire is started in the oven and allowed to burn out. The bread is
baked in the hot ashes. |
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PULLMAN PAN |
A pullman pan is a loaf pan with a lid that slides across
the top to seal the dough inside. The dimensions are usually 13x4x4
inches. The bread is generally compact since it is trapped within the
pan. It makes good slicing bread for sandwiches. |
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PUMPERNICKEL BREAD |
A heavy dark bread made with a high proportion of rye to
wheat flour and frequently with molasses to add color and flavor to the
loaf. |
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PUMPERNICKEL FLOUR |
A coarse rye flour ground from the whole rye grain. It
bakes into a dark loaf and is best suited to rustic black breads and
dark pumpernickels. |
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QUICK BREAD |
Any bread product leavened with a chemical leavener
(baking soda and an acid, such as buttermilk, or baking powder) rather
than yeast. This category includes muffins, biscuits, popovers, pancakes
and the like. |
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QUICK-RISE
YEAST |
An "instant" yeast produced by Fleischmann's in Canada
and sold in Canada. It is ideal for dry mix methods of baking but can be
used in any method. |
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RAPIDMIX
YEAST |
A yeast produced by Fleischmann's Yeast and sold in
Canada. It is similar to Fleischmann's Active Dry Yeast sold in the
United States; however, it is somewhat more finely granulated so that it
can be mixed directly with dry ingredient. |
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RAPIDRISE
YEAST |
An "instant" yeast produced by Fleischmann's Yeast and
sold in the United States in the convenient 3-strip packages for
consumers. This yeast is well-suited to the quick, one-rise mix method
of making yeast breads. |
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REFRIGERATOR DOUGH |
A dough that is not kneaded and is similar to a batter
bread except it is risen in the refrigerator. During this time, the
flour absorbs the liquid to form a batter/dough. The refrigerator dough
makes a soft textured, light bread. |
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REST |
A short period (10-20 minutes) after kneading and before
shaping when dough is allowed to relax to make shaping easier. This rest
time is typically found in bread making methods that involve only one
rise. |
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RISE |
A stage in the process of making yeast breads where the
dough is set in a warm, draft-free place for a period of time (usually
an hour or so) while the yeast ferments some of the sugars in the dough,
forming carbon dioxide. This causes the bread to grow. A rising period
usually lasts until the dough doubles in size. |
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RYE FLOUR |
Flour milled from a hearty cereal grass containing less
gluten than wheat flour It comes in dark, medium and light versions (see
these headings) |
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SALT |
Sodium chloride crystals, a primary ingredient of many
foods, serves as a flavor enhancer and in yeast doughs and also enhances
the ability of the gluten to form a fine textured dough. |
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SALT
RISING BREAD |
A bread that was traditional before modern yeast made
with a fermented mixture of cornmeal, salt, sugar, flour and water. It
is smooth textured and has a tangy flavor and aroma. |
|
SAVARIN |
A large rum-soaked yeast cake baked in a ring mold and
filled with pastry cream, creme chantilly or fresh fruit. |
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SAVARIN PANS |
A special ring mold used for making a savarin.
|
|
SCALD |
Heat liquid to just below the boiling point.
Un-pasteurized milk needs to be scalded prior to baking with yeast.
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SCORING |
To make shallow cuts in the surface of the bread that
allows it to bloom during baking. |
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SLASHING |
Cutting the top of a loaf to allow for expansion of the
bread while in the oven. This allows the loaf to bloom as it goes
through oven spring at the beginning of baking. It also allows the crust
to have more crisp folds of dough and lends aesthetic appeal to the loaf
by the design of the cuts. |
|
SLOW RISE |
A method for bread baking that uses several slow rises at
room temperature. Fans of this method say it allows for the most flavor
development in the bread. |
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SOFT WHEAT |
A general term for varieties of wheat that contain
relatively small amounts of gluten. |
|
SORBITAN MONOSTEARATE |
An emulsifier used in yeast manufacturing to aid in the
drying process. Sorbitan monostearate protects the yeast from excess
drying and also aids in the rehydration of the yeast cells. It is
considered safe and actually can aid the body in fat absorption.
|
|
SOURDOUGH |
A bread with a slightly sour flavor created by using a
sourdough starter as all or some of the leavener. |
|
SOURDOUGH
STARTER |
A sourdough starter is a mixture of flour, water and
oftentimes, yeast that is allowed to sit in a warm place to allow the
yeast to ferment and a sour flavor to develop. Once fermented, the
starter can be used in bread recipes to provide a characteristic sour
flavor. In past times, this was the primary way yeast was preserved from
one baking day to the next. San Franciso is famous for its sourdough.
|
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SPECIES |
A group of taxonomic classification consisting of
organisms that can breed together. |
|
SPELT |
An ancient wheat variety, native to Southern Europe. It
can be used in equal quantities to replace wheat flour in recipes.
|
|
SPONGE |
A thick mixture of flour, yeast and liquids that is made
as the first fermenting step in some yeast bread recipes. |
|
STRAIGHT
DOUGH |
A single step method of mixing a dough in which all the
ingredients are mixed into a single batch and mixed to develop dough.
|
|
STRAIN |
A sub group of a species in taxonomic classification that
has a common ancestor with distinctive characteristics but is not
different enough from other organisms to be a separate species.
|
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SWEETENERS |
Any food that adds a sweet flavor to foods. This group
includes natural sweeteners such as sugars, corn syrups, honey, molasses
and the like, as well as the artificial sweeteners. Yeasts ferment
natural sweeteners to raise bread. Artificial sweeteners cannot be
fermented by yeast. |
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|
|
TEFF FLOUR |
Teff is the smallest of grains and therefore has a high
ratio of bran and germ. Teff flour has been used in Ethiopia for
centuries and has recently been grown in Idaho for the American market.
|
|
THWACK |
The hollow sound of a perfectly baked loaf just out of
the oven. |
|
TRADITIONAL ACTIVE DRY YEAST |
Active dry yeast produced by Fleischmann's in Canada.
This yeast should be dissolved before using for best results.
|
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UNBLEACHED
FLOUR |
White flour without bleaching or aging agents added to
hasten the aging process. This flour whitens as it ages. |
|
UNDERPROOF |
Under risen. |
|
UNLEAVENED |
Bread or dough product containing no yeast or chemical
leavener. |
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VACUUM PACKED |
Oxygen damages yeast. Fleischmann's Yeast's 1-pound size
package of instant yeast is packed as a solid block, air-free and
air-tight in a heavy foil package to minimize the yeast's exposure to
oxygen. |
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|
WAFFLE |
A light, crisp batter bread that can be yeast or
chemically leavened and made in a waffle iron. |
|
WEBBING |
The texture or holes in rustic types of bread. Generally
bigger and more irregular webbing is considered best. |
|
WHITE RYE |
Another name for Light Rye |
|
WHOLE
WHEAT FLOUR |
Wheat flour milled using the entire wheat berry. Unless
labeled otherwise, this flour typically works like an all-purpose flour.
|
|
WINDOW PANING |
This is a test to determine whether or not gluten has
developed. Stretch a small piece of dough until it is very thin, thin
enough to hold together and light can pass through. |
|
WRINKLER |
A bread whose top does not hold firm because of
overproofing, too much yeast or a soft dough. |
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|
|
YEAST |
In baking, "yeast" refers to a single-celled fungi in the
species Saccharomyces cerevisiae which ferments sugars. The by-products
of this fermentation are principally carbon dioxide and alcohol. The
carbon dioxide raises breads. |
|
YEAST BREAD |
Any bread whose primary leavening action results from the
fermentation of sugar by yeast. |
|
|
 |
Sourdough &
Sponge Starter Baking Terms |
The terms are sometimes used
interchangeably, sometimes incorrectly. Some terms are confusing and have
become ambiguous due to imprecise translation and use. For instance, there is
little differentiation between a chef, levain, old dough and starter. While chef
and levain refer to natural leavens, all are used to provide leavening to a
fresh mix of dough. In common
|
TERMS: |
DEFINITIONS: |
|
Anfrishsauer |
A German term for the first stage of the
traditional German sourdough baking process made from Anstellgut, water,
and flour. |
|
Anstellgut |
A German term for the inoculant to the
first stage in the three-stage sequence of elaboration of a leaven for the
traditional process of German sourdough. It is a portion of the ripe
sourdough leaven saved from the previous day's bake and corresponds to the
French term "chef". |
|
Barm |
A British term for a yeast leaven. In
brewing, the term "barm" refers to the foamy yeast residue from the
fermentation of ale, then used to leaven bread (different strains of S.
cerevisiae are used to ferment both bread and alcohol).
Today some Americans (including some San
Francisco bread bakers and instructors) use the term "barm" to describe a
natural leaven started with whole wheat flour or grains. A barm started
from whole wheat grains or flour is a mix of natural or "wild" yeast and
lactobacilli originating from the grains.
As a by-product from brewing yeast, barm
makes a fairly bitter tasting bread unless the bittering agents are
distilled out. As a natural leaven from whole wheat flour and/or grains,
barm produces a mild fruity buttery flavored bread lactic acid
contributions from the lactobacilli and is not necessarily sour. |
|
Baking stone, aka pizza stone |
It's a ceramic slab, usually 1/2-5/8"
thick. Free-form loaves can be baked directly on it. A baking stone can
hold heat very well, unlike a baking sheet, and also unlike a baking
sheet, it's preheated before the risen loaf is placed on it. It's
particularly useful when a high temperature is desired. |
|
Biga |
An Italian word for a yeasted starter. To
make a biga, a tiny amount of commercial bakers yeast is mixed with water
and flour to a dough-like consistency and fermented for a long period of
time, 12 to 24 hours or more. It is then mixed into bread dough for
leavening, often with the addition of more commercial bakers' yeast. |
|
Bread
Flour |
This kind of flour is the same as ordinary
white flour, except that it has a higher gluten content. |
|
Chef |
A French word for a natural leaven starter
which is retained and used from bake to bake. Sometimes it refers to a
piece of old dough saved off for the next bake, sometimes to a starter in
its first stage, either a batter- or dough-like consistency.
In classic French baking a "chef" is
"built" (or "elaborated") into a "levain" (a firm dough-like consistency)
which is again built (or elaborated) into leavening for final bread dough. |
|
Crumb |
This is a word to describe the interior of
the loaf. Basically, it includes everything that isn't the crust. |
|
Culture |
A stabile symbiotic mix of microorganisms
in a medium such as liquid and grain (i.e., water and flour), also
referred to as a "natural leaven starter." |
|
Desem |
A Flemish word for a natural leaven. A
slowly fermented desem starter enhances the wheat flavor and creates a
fruity, wheaty bread full of complex flavors. To make a desem, a small
amount of freshly milled whole wheat flour is mixed with some
unchlorinated water, then buried in a 10 pound bag of whole wheat flour,
kept at cool temperatures (65 degrees F or lower) and allowed to ferment.
It is refreshed every day or two for about 7 days until it is ready to
make into bread. Burying the dough ball in the bag of flour allows the
leaven to develop from only those yeast and lactobacilli which inherently
thrive on the grain and avoids the introduction of other microbes. |
|
Diastatic Malt |
Diastatic malt powder is powdered malted
grain, usually barley, but wheat, and rice may also be malted. Having some
around in long fermented breads is very important. Today's bread flours,
as well as having uniformly high gluten content (typically 13%), also
contain diastatic enzymes and dough conditioners. "Diastatic" refers to
the diastatic enzymes that are created as the grain sprouts. These convert
starches to sugars, which yeast eats. Maltose, a simple sugar that
yeasties love is usually made in abundance by the enzymes. Malt can be
diastatic or non-diastatic. Non-diastatic is simply added as a sweetener,
diastatic malt breaks down the starch in dough to yield sugars on which
the yeast can feed, allowing the bread's rise to go on much longer than
otherwise would be expected. Dough conditioners can have profound effects
towards helping the gluten to hang together long enough to support a
phenomenal rise.
You can make your own: sprout a cup of
wheat berries by covering them with water in a jar for 12 or so hours,
dump out the water & rinse with clean water, and place the jar in a
darkish, warmish, place. Rinse the berries every day with clean water and
return to their place. In 2-3 days they will begin to sprout. When the
sprout is as long as the berries themselves, dump them out on paper
towels, dry them off, and set on a cookie sheet in the sun for a day or so
to dry out. Then put the cookie sheet in a 100 degree F oven for an hour
or three. Do not let the temp get above 130 degree F or the enzymes will
be destroyed. Then grind the dried malted berries into flour, and use it
in your favorite recipe at a rate of approx. 1 teaspoon per loaf. I did
this for the first time last week, and the bread made with is has a lovely
wheaty note. (from www.faq.com) |
|
Docking (Slashing) |
Slitting a loaf with 1/4" - 1/2" cuts, for
the purpose of guiding the bloom of the loaf so that it swells where the
baker wants it to and for decorative purposes. |
|
Fermentation (of bread) |
The process by which bread is leavened,
also known as "rising". As the simple sugars are broken down from starch
in flour, the microorganisms in a bread dough feed and then release
various metabolic by-products (carbon dioxide, alcohol, organic acids and
organic volatiles) which flavor the bread and cause it to rise. |
|
Flying crust |
This is the name for what happens when the
entire upper crust of a loaf of bread rises and detaches itself from the
rest of the loaf while baking. It usually occurs because of insufficient
or no slashing (see slashing). The bread that I've made with commercial
yeast has seldom had this problem, despite my not slashing it, but all the
sourdough bread that I've made has needed to be slashed. |
|
Friendship Starter (Amish or otherwise) |
A sweet starter generally made with milk,
sugar and flour used in a variety of baking goods such as quick breads,
pancakes, muffins, coffee cakes, etc. Some versions of the starter are
natural leavens, others are made with commercial bakers yeast. |
|
"Fully Activated" |
That stage in the cycle of a starter of
peak yeast and lactobacilli activity. A fully activated starter is full of
large and small bubbles which are well-integrated throughout the starter
(not just on top), there may be a layer of foam or froth on the very top
and if the starter is a thick enough batter, it will have increased in
volume by double or more. |
|
Gluten |
A protein in wheat flour that, when the
bread dough is kneaded, becomes an elastic web that traps the carbon
dioxide produced by the yeast (or chemical reactions, in quick breads).
The more the gluten is developed, by handling the dough, the chewier the
bread is. This is why it's so important when making pastry not to handle
the dough too much. If you did, you would get tough pastry instead of
flaky pastry. When baking sourdough bread, however, it's important to
fully develop the gluten. Wild yeast don't always produce a whole lot of
carbon dioxide, and you want to be sure that none of it that is
produced is lost. Yes, this means that the bread is chewier than the
commercial bread you buy in plastic bags, but that can only be an
improvement. Using bread flour, which has more gluten than all-purpose
flour (which in turn has more than pastry flour), is very important if you
want your bread to rise well. |
|
Grundsauer |
A German term for the second stage of
leaven elaboration of German sourdough. |
|
Herman Starter |
Is a colloquialism (of unknown origin) for
a honey- or sugar-sweetened starter used primarily for sweet breads. It
should be refrigerated and can be stored this way indefinitely as long as
it's replenished every 2 weeks. Before using or replenishing, it should be
brought to room temperature. If a starter turns orange or pink and
develops an unpleasantly acrid odor, undesirable bacteria have invaded it
and the mixture must be discarded. Two cups of the foamy starter mixture
can be substituted for each package of yeast called for in a recipe.
from
THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst. |
|
Hooch or Refrigerator Hooch |
Hooch and refrigerator hooch are the same
thing. When the starter goes quiet (this tends to happen faster in the
refrigerator, whence 'refrigerator hooch') the mixture separates, with the
liquid rising to the top. You have a layer of flour with miscellaneous
yeast and bacteria and a layer of water with a touch of alcohol (whence
'hooch') and other fermentation byproducts. Some bakers pour
it off or stir it back into the starter. You mix the hooch in with the
layer of flour when you feed your starter otherwise you will change the
water:flour ratio of your starter. |
|
Incubate |
In context here, to allow a starter to sit
in conditions which favor the growth of its microorganisms. |
|
Inoculate |
In context here, to introduce
microorganisms (or a substance upon which or in which microorganisms
exist) into a mix of flour and water in order to cultivate the
microorganisms. |
|
Inoculum |
In context here, what is used to inoculate
a fresh mix of flour and water, such as an amount of existing starter or
bits of fruit, vegetables, spices or water containing desirable
microorganisms. |
|
Knead |
Kneading is a process that develops and
strengthens the gluten in dough. It's important to knead bread dough well
in order for it to rise well, assuming that the bread in question isn't a
quick bread. |
|
Lactobacilli |
These are bacteria that exist in a
symbiotic relationship with the wild yeast. During fermentation, they
produce lactic and acetic acids along with CO2, creating the sourdough
flavor. Lactic acid-producing bacteria, often referred to as "friendly
bacteria". |
|
Lactobacillus
sanfranciscans |
This is a particular strain of lactobacilli
which is found in the San Francisco area of California. It's what gives
San Francisco sourdough its unique taste. Without this kind of
lactobacilli, you cannot make San Francisco sourdough bread. |
|
Lame |
A French word for a tool used to
slash (dock) hearth loaves. Some of these look like a long-handled
knife, others like a double-edged razor on a stick. |
|
Leaven |
As a verb, to cause to rise. As a noun, an
ingredient incorporated into bread dough which causes the dough to rise
through the release of CO2 through either a chemical process (as baking
powder and/baking soda) or through a metabolic process of fermentation. |
|
Levain |
A French word for a natural leaven mixed to
a dough-like consistency. A levain is made by adding flour and water or
just flour to a "chef". This process is referred to as "building" or
"elaborating" the next stage of the leaven.
A levain or levain bread dough is
generally fermented at cool temperatures. The firmer consistency and cool
temperature fermentation of a levain promotes the development of lactic
rather than acidic acids, and a bread leavened with a levain (Pain au
Levain) has a rich, complex flavor and is generally not sour. |
|
Lievito Naturale |
Classically, an Italian word for a natural
leaven. Today some Italian bakers use the terms biga and Lievito Naturale
interchangeably. |
|
Microbe, Microorganism(s) |
In context here, microscopic organisms such
as the yeast and bacteria that inhabit a culture. |
|
Mother Starter |
Same as Refrigerator or Storage Starter. |
|
Mother |
This is a batter like starter of flour and
water that is unrefreshed. See also, sour. Mother = chef - it only depends
on the consistency (chef dough-like, mother batter-like). Most people here
in the US call this just plain starter. |
|
Natural Leaven |
A leaven of so-called "wild" or natural
yeast and lactobacilli (sourdough, desem, levain, lievito naturale, some
barms). As opposed to commercial bakers' yeast. Would also include leavens
of natural yeast without lactobacilli. |
|
Old Dough (Pate Fermente or Vielle Pate) |
A piece of final dough saved from one bake
to the next. It differs from a starter only in that it is saved after the
final dough has been mixed and therefore contains salt.
Old dough can be used to leaven fresh
dough. Depending on its age it may need to be either refreshed in order to
strengthen its leavening ability or additional leavening may be used along
with the old dough. |
|
Poolish |
A French term for a sponge, a mixture of
commercial bakers yeast, water and flour. Usually a wet mixture rather
than firm. Classically the water and flour are in a 1:1 ratio by weight
although in common use the term now equates to "sponge". |
|
Pre-ferment |
This term refers to any mix or starter that
is allowed to ferment and build its leavening ability prior to being
incorporated into final bread dough. This includes either a yeasted or
naturally leavened sponge, a biga, a levain, a barm, a batter-like
starter, old dough, etc.
A pre-ferment contributes leavening and
flavor to bread by allowing the dough longer periods of fermentation which
enhances the texture and flavor of the bread. |
|
Proofing |
The term proof in bread baking has two
meanings -- one having to do with
yeast
and the other having to do with
dough.
1) Yeast is proofed in water and a small amount of sugar to determine
whether its active before using. Fill a small glass with 110 to 115
degree F water (subtract the amount used from the recipe), add 1/2
teaspoon sugar for each tablespoon of yeast, and mix until combined.
Sprinkle the yeast over the surface of the water and whisk again. If
active, the yeast should begin to foam and swell in 5 to 10 minutes. If it
doesn't, it's time to throw it out. If it does, it's safe to proceed with
the recipe; 2) Proofing also denotes a stage in the rising of the dough.
After its first rise, the dough is punched down and shaped in its final
form. It is then set out for its final rise, known as "proofing". |
|
Proofing the Starter |
To proof a starter, you take a portion of
it out of the refrigerator and feed it for a day or so to get a foamy
"proof" that the yeast are active. |
|
Refresh |
"Feeding" a starter, adding nutrients in
the form of flour and water to re-activate the starter and bring its
leavening and flavoring microbes to peak levels of activity. |
|
Refrigerator (or Storage) Starter |
A starter that is stored in the
refrigerator most of the time and is taken out, refreshed and fully
activated prior to mixing final bread dough. |
|
Relax |
When kneading bread, the gluten can get
very stiff. By allowing the dough and the gluten to relax for a few
minutes, it becomes easier to knead the bread, and the risk of tearing the
gluten is reduced. |
|
Rise |
When the dough is allowed to sit long
enough for the yeast to produce sufficient carbon dioxide to make the
dough swell. Carbon dioxide, a by product of fermentation, later expands
the air bubbles, as a result of oven heat, formed through mixing and
kneading trapped in the stretchy gluten components of the flour causing
the entire dough to rise. |
|
Room Temperature |
For sourdough breads, a room temperature is
usually 70 to 80 degrees F. |
|
Sauerteig |
A German term for sourdough. |
|
Slashing (Docking) |
Slitting a loaf with 1/4" - 1/2" cuts, for
the purpose of guiding the bloom of the loaf so that it swells where the
baker wants it to and for decorative purposes. |
|
"Sour" |
A mother that has been refreshed with flour
and water. As a noun, a starter used to build a sour-flavored bread dough,
commonly used in commercial baking, for instance a "rye sour". |
|
Sour Bread |
A bread dough which has an acid pH and a
sour flavor caused by either natural leaven fermentation (sourdough) or
through the addition of souring agents such as yogurt, vinegar or various
souring salts. Sour bread is only sourdough bread when it has been
leavened by a sourdough (natural leaven) culture of wild yeast and
lacatobacilli. |
|
Sourdough |
A culture of natural leavens (natural yeast
and lactobacilli) used as leavening. |
|
Sourdough Bread |
Bread which has been leavened by a
sourdough starter. Sourdough bread may or may not have a sour flavor
depending on the acids produced by the specific strains of lactobacilli
that are involved in the fermentation process. Sourdough bread is not
necessarily sour bread although it can be. |
|
Sourdough Starter |
A stabile culture of natural yeast and
lactobacilli maintained over time, propagated and continued for the
purpose of leavening. |
|
Sponge |
A pre-ferment of a wet rather than firm
(dough-like) consistency. A mixture of only part of the bread's
ingredients, generally all the water and part of the flour, plus packaged
yeast or a natural leaven. The ingredients are mixed prior to the final
bread dough and allowed to ferment anywhere from a few minutes to 24 hours
(or more). Used to improve the flavor and texture of bread dough and to
build leavening strength, meaning better flavor and better rising - up to
a point. Too long a sponge will create bread that's so sour that it tastes
bad, and won't rise properly. |
|
Starter |
A mixture of flour and water, as in a
sourdough, or also incorporating a culture of wild yeast and lactobacilli,
called a sponge, used as leavening in the final dough. The term generally
refers to either batter-like or dough-like consistency mixes which are
retained from one activation or bake to the next. Some starters also
contain potatoes, milk, yogurt, fruit, and many other things. I personally
haven't tried to use those.
 |
New Starter: Any starter started from
any dry source (commercial or homemade), or the air, that has not yet
qualified as "fresh starter." This is not the same as "old" or "dead"
starter, because these two conditions do not generally follow the same
sequence of recovery stages. |
|
|
Fresh Starter: Starter which has been
recently demonstrated to be vibrant and active. Starter in this
category can raise plain white (french or white bread) dough to a
"more than doubled" volume in less than 2 1/2 hours after a single
proofing (feeding) period, i.e. remove the starter from the
refrigerator and proof once, then try using it. Starter which has been
refrigerated for less than 5 days or so that was "fresh" before
refrigerating is also fresh starter. |
|
|
Old or Dead Starter: Starter which has
been previously demonstrated to be "fresh" but which is no longer
fresh since it cannot be demonstrated that it can raise dough after a
single proof as described above. Risings which take longer than 2 1/2
hours indicate a starter that is either "new" or "old" depending on
the prior life history of the starter. Note that in very nearly all
cases of "old" or "dead" starters, that they can be revived back into
"fresh" starters using the techniques described below. I have heard
tell of starters which haven't been fed for six months being
successfully revived using the given technique. |
|
|
Non-Standard Starter: Starter which
contains ingredients other than white flour and plain water. Some
starters do use blends or alternative flours, and that's ok. Some
starters use other ingredients such as a spoon of sugar (ok, but not
suggested). Some starters also use alternative liquids such as potato
water or milk. These would all be labeled 'Non-Standard Starters' in
this document. |
|
|
Polluted Starter: Starter which
contains ingredients added by you or by nature, which are not normal
to your starter. Examples include baking powder, salt, oils, eggs, or
any other baking ingredients. Also, molds and other dark-colored
microorganisms not normal to the natural symbiotic relationship that
your starter normally maintains. These other microorganisms usually
affect appearance, smell, and (especially) flavor. Normal ingredients
are flour(s), water, potato water or potatoes, and possibly milk or
milk products. Ingredients other than plain white flour and plain
water change the habitat you are maintaining for your sourdough
microorganisms and may or may not be wanted according to the
characteristics you want your starter to exhibit. |
|
|
Vollsauer |
A German term for the third and last stage
of leaven elaboration of German sourdough. When fully ripe (or activated)
some of this is saved to become Anstellgut, and the rest is used to
prepare the final dough. |
|
"Warm" water |
Water that's close to body temperature.
It's necessary, or at least highly advisable, for water to be at this
temperature when baking bread with commercial yeast. This is because
commercial yeast is expected to work quickly, and needs to be activated.
With wild yeast, I haven't found this necessary. Using warm water in the
sponge of sourdough bread makes little difference because the yeast isn't
as dormant as active dry yeast is, and by the time you start mixing up the
dough, the water will have long since cooled. |
|
Wild yeast |
The only kind of yeast used when making
authentic sourdough. Don't misinterpret that; there are many varieties of
wild yeast, each with its own characteristics. Several different kinds of
wild yeast can be found in a single starter. Unlike commercial yeast
(which likes an alkaline environment), wild yeast prefers an acidic
environment. It has to, to survive the acids produced by the lactobacilli. |
|
Yeast |
Yeast is a fungus, a member of the plant
family. Yeast exists on plants, in the air, in soil, and in and on humans
and animals.
Yeast metabolize simple sugars and
produce alcohol and carbon dioxide through the process of fermentation.
Different strains of yeast are used for different processes, such as
brewing and dough-rising. |
|
Yeast,
commercial, domesticated or packaged |
This is the yeast that you can easily buy
at the store. |
|
Yeast, Wild or Natural Yeast |
Yeast that is freely floating about in the
air or on the surface of grains, fruit or vegetables or in soil. As
opposed to commercial bakers yeast wild yeast are strains of Saccharomyces
exigus including some varieties of Candida such as C. krusei and C.
milleri.
The only kind of yeast used when making
authentic sourdough. Don't misinterpret that; there are many varieties of
wild yeast, each with its own characteristics. Several different kinds of
wild yeast can be found in a single starter. Unlike commercial yeast
(which likes an alkaline environment), wild yeast prefers an acidic
environment. It has to, to survive the acids produced by the lactobacilli. |
adapted
from angelfire.com
|
| |
