Created by: PedroF
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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 ...
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 ...
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 ...
Scoring is the technique term for slashing bread dough before baking with a sharp knife or lame. A slash on the loaf's surface allows the dough to properly expand in the oven without tearing the skin ...
One of the oldest and most ubiquitous food seasonings. It is a mineral composed primarily of sodium chloride. Salt is essential for life in general, and saltiness is one of the basic human tastes. ...
The final rise of shaped bread dough before baking. It refers to a specific rest period within the more generalized process known as fermentation. Over-proofing occurs when a fermenting dough has ...
A type of preferment used as a leavening agent for bread. This type of preferment specifically is originated in french cuisine. It is characteristic for its higher hydration (usually around 100%). It ...
