From 187fc1d0fc8d2a125913d77bcb7f12e66117136a Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Sun, 22 Oct 2023 20:18:11 +0200 Subject: [PATCH] Glossary (#258) * Glossary This adds a glossary with common terms to the book * Apply ordering changes * Add PR feedback * Move to backmatter --- book/book.tex | 2 + book/glossary/glossary.tex | 388 +++++++++++++++++++++++ book/makefile | 2 +- book/sourdough.sty | 3 + book/wheat-sourdough/wheat-sourdough.tex | 4 +- 5 files changed, 396 insertions(+), 3 deletions(-) create mode 100644 book/glossary/glossary.tex diff --git a/book/book.tex b/book/book.tex index dcec49d..d3e7c41 100644 --- a/book/book.tex +++ b/book/book.tex @@ -54,6 +54,8 @@ \input{troubleshooting/misc} \backmatter +\chapter{Glossary} +\input{glossary/glossary} \printbibliography {% \hypersetup{hidelinks} diff --git a/book/glossary/glossary.tex b/book/glossary/glossary.tex new file mode 100644 index 0000000..61a06ef --- /dev/null +++ b/book/glossary/glossary.tex @@ -0,0 +1,388 @@ +\begin{quoting} +This glossary provides definitions and explanations for terms frequently +used in bread making. Understanding these terms is essential for both +novice and experienced bakers aiming to master the art and science of +bread making. The glossary is arranged alphabetically for easy reference. +\end{quoting} + +\begin{description} + +\item[Acetic Acid] A type of organic acid produced by hetero fermentative lactic +acid bacteria and acetic acid bacteria during fermentation. It gives sourdough bread +its characteristic tangy flavor and helps to preserve the bread by lowering its pH. +The flavor of acetic acid has a more vinegary profile. + +\item[All purpose flour] A general flour that’s balanced to make breads and also +cakes. In germany this is type 550. + +\item[Alpha-amylase] A type of amylase that breaks down starch molecules into +shorter fragments, producing maltose and some glucose. + +\item[Alveograph] A device used primarily in the evaluation of wheat flour's +baking quality. The alveograph assesses the dough's rheological properties, +particularly its extensibility and resistance to extension, by inflating a piece +of dough like a balloon until it bursts. The resulting chart, or \emph{alveogram}, +displays a curve that represents the balance between the dough's elasticity and +extensibility. Specific parameters derived from the curve, such as the P (pressure +required to inflate the dough) and L (extensibility of the dough), provide invaluable +insights to bakers and millers regarding the flour's potential performance in +bread-making. By analyzing the alveogram, professionals can make informed decisions +about the suitability of a flour for certain baking applications, as well as +potential blending needs with other flours. + +\item[Alveoli (sg Alveolus)] The little pockets that form the crumb, formed by +the gluten matrix trapping carbon dioxide. + +\item[Amylase] An enzyme that breaks down starches into simpler sugars, facilitating +the fermentation process in beer and bread making. When making beer the temperature +of the brew is kept for extended periods at certain temperatures to ensure that most +starches are broken down to sugars. These sugars are then consumed by the microbes +during the fermentation process. + +\item[Autolyse] A process where flour and water are mixed and then left to rest +before adding other ingredients. This activates enzymes such as amylase and protease. +By doing so the bulk fermentation time is shortened and the final loaf will have +better properties. The browning of the loaf becomes better and the crumb fluffier. +An autolyse is recommended when using a high percentage of starter to inoculate the +dough (> \SI{20}{\percent}). An alternative easier approach can be the fermentolyse. + +\item[Bacteria] Single-celled microorganisms that exist in diverse forms and +habitats. They play crucial roles in various natural processes, especially in food +preparation like sourdough fermentation. Lactic and acetic acid bacteria, in particular, +are pivotal in the sourdough process, contributing to its distinct taste and texture. +Some bacteria are beneficial, aiding in digestion or producing vitamins, while others +can be harmful and cause diseases. + +\item[Baker’s math] Baker’s math is a ratio based system of sharing recipes, +making them easily scalable. It’s based on the total weight of the flour in a formula, +where each ingredients weight is divided by the flours weight to give a percentage. +For \SI{500}{\gram} of flour you could be using \SI{60}{\percent} of water (\SI{300}{\gram}), +\SI{10}{\percent} of starter (\SI{50}{\gram}) and \SI{2}{\percent} of salt (\SI{10}{\gram}). + +\item[Baker’s percentage] See Baker’s math. + +\item[Baking] The final, transformative step in bread making wherein dough is +exposed to high temperatures, causing a series of chemical and physical reactions +that result in a finished loaf of bread. During the baking stage: + +\emph{1: Yeast Activity \& Oven Spring.} In the initial phase of baking, the +temperature inside the dough rises, increasing yeast activity. This results in rapid +carbon dioxide production, leading to what bakers refer to as \emph{oven spring}, or the +rapid rise of the loaf. + +\emph{2: Protein Coagulation.} As the temperature continues to climb, the proteins +in the dough, primarily gluten, begin to coagulate or set, which gives the bread its +structure. + +\emph{3: Starch Gelatinization.} Starches absorb water and swell, eventually +gelatinizing. This process contributes to the crumb structure of the bread. + +\emph{4: Caramelization \& Maillard Reaction.} The crust of the bread browns due +to two primary reactions: caramelization of sugars and the Maillard reaction between +amino acids and reducing sugars. This not only affects the appearance but also imparts +a distinctive flavor and aroma to the bread. + +\emph{5: Evaporation of Acids.} Some acids produced during fermentation evaporate at +certain temperatures during baking. This evaporation can influence the final flavor +profile of the bread, making it less tangy than the unbaked dough. By extending the +baking time the acids become less concentrated and the dough can lose some of its tang. + +\emph{6: Moisture Evaporation.} Water in the dough turns to steam and begins to +evaporate. The steam contributes to the oven spring and also helps in gelatinizing +the starches. + +\emph{7: Crust Formation.} The outer layer of the dough dries out and hardens to +form a crust, which acts as a protective barrier, keeping the inner crumb moist. + +\item[Banneton] A wicker basket used to shape and support dough during its final +proof. The bannetons are typically made out of rattan or wood pulp. An alternative +DIY solution is to use a bowl with a kitchen towel inside. While resting inside of +the banneton the dough’s surface dries out and becomes easier to score before baking. + +\item[Bench rest] A short resting period given to the dough after preshaping +allowing the gluten to relax a little bit and making shaping easier. Most people +bench rest for 10 minutes up to an hour. The bench rest becomes especially important +when making pizza doughs. Without an extended bench rest the dough is too elastic and +can not be shaped. + +\item[Beta-amylase] An enzyme that further breaks down the starch fragments +produced by alpha-amylase into maltose. + +\item[Bread flour] A flour that is perfect for sourdough bread making. It features +a higher amount of gluten and can thus ferment for a longer period of time. + +\item[Brühstück] A German baking technique similar to a scald. It translates as +\emph{boil piece}. Hot or boiling water is poured over whole grain flour or crushed grains, +then cooled and mixed with the main dough. This process helps in moisture retention +and can enhance the flavor and texture of the final bread. Also see \emph{scald}. + +\item[Bulk Fermentation] The initial rising period after mixing all the ingredients. +The dough is typically allowed to rise until it increases to a certain volume. The +volume of increase depends on the flour that is used. When baking with wheat flour +the gluten amount of the flour is the deciding factor. The more gluten your flour has +(protein) the longer you can bulk ferment. A longer bulk fermentation improves the +flavor and texture of the final bread. It becomes tangier and fluffier. You can aim +for a \SI{25}{\percent} size increase of your dough and then slowly increase this to find your +flour’s sweetspot. This is highly dependant from flour to flour. When using low gluten +flour like rye you need to be careful as the longer fermentation can create a too +sticky dough which collapses and does not hold its shape anymore. + +\item[Cake flour] Cake flour is a light, finely milled flour with a lower protein +content than all-purpose flour. It's ideal for tender baked goods like cakes, cookies, +and pastries. + +\item[Scald] A method where boiling water is poured over flour, grains, or other +ingredients and then allowed to cool. In baking, this process can gelatinize the +starches in the flour or grains, resulting in a dough that retains moisture better, +provides a softer crumb, and potentially extends the bread's shelf life. Additionally, +scalding can help inactivate certain enzymes which can be detrimental to the dough's +quality. The scalding technique can also enhance the overall flavor and aroma of +the bread, bringing out more pronounced grainy notes and reducing bitterness +sometimes found in certain whole grains. + +\item[Coil fold] A special stretch and folding technique. The coil fold is +very gentle on the dough and is thus excellent throughout the bulk fermentation. +By applying the coil fold the dough strength is improved by minimising damage +to the dough structure. + +\item[Crumb] The inner texture of the bread, which is characterized by the size, +shape, and distribution of the holes (or \emph{alveoli}). It's what's inside once you slice +a loaf of bread open. A \emph{tight crumb} refers to bread with small, evenly distributed +holes, while an \emph{open crumb} has larger, more irregular holes. + +\item[Diastatic malt] Malted grain that has been dried and then ground into a powder. +This malt contains enzymes that can break down starches into sugars, which can be +beneficial in the fermentation process for bread. When added to dough, it can improve +the bread's flavor, color, and shelf life. + +\item[Discard] The portion of sourdough starter that is removed and not fed when +maintaining the starter. This is often done to prevent the starter from becoming too +large and unmanageable. Discard can be used in various recipes or thrown away. + +\item[Dividing] The process of breaking the dough mass into smaller pieces, +typically to shape into individual loaves or portions. + +\item[Dough Hydration] Expressed as a percentage, it's the amount of water in a +dough relative to the amount of flour. A higher hydration dough will be wetter and +stickier, while a lower hydration dough will be firmer. For example, a dough with 500g +of flour and \SI{375}{\gram} of water has a hydration of \SI{75}{\percent} + +\item[Dough Strength] Refers to the dough's resilience, elasticity, and structure. +A strong dough can be stretched without tearing and holds its shape well. This is +largely influenced by the flour's protein content and the development of the gluten +network. + +\item[Dutch oven] A heavy-duty pot with a tight-fitting lid, often made of cast +iron. It's used in baking to trap steam during the initial phase of baking, helping +to create a crusty exterior on bread. + +\item[Feed] The act of adding fresh flour and water to maintain a sourdough +starter. Regular feeding keeps the starter active and healthy. + +\item[Fermentation] The metabolic process by which microorganisms such as yeast +and bacteria convert carbohydrates (like sugars) into alcohol or acids. In bread +making, this produces carbon dioxide which causes the dough to rise. + +\item[Fermentolyse] Using a small amount of starter to slow fermentation. +It's a method where fermentation and autolyse are combined. Typically around \SI{10}{\percent} +of starter is used for the fermentolyse. The flour, water and starter are mixed +together. By adding the starter early the dough becomes more extensible and easier +to handle. + +\item[Fool’s Crumb] A term used to describe a crumb structure that has several +large pockets or holes, rather than an even distribution of smaller holes. This +isn't necessarily a desired feature, as it can indicate uneven fermentation or +improper shaping techniques. + +\item[Elasticity] A property of dough that describes its ability to return to +its original shape after being stretched or deformed. It's influenced by the flour's +protein content and the development of the gluten network. + +\item[Extensibility] Refers to the dough’s ability to be stretched or extended +without tearing. It's the opposite of elasticity and is desirable in certain types +of breads, like ciabatta, that have a more open crumb structure. + +\item[Homogenizing] The act of creating a consistent and uniform mixture. For +flours like einkorn and rye, where gluten alignment isn't the main goal, kneading +ensures that the dough achieves this homogeneous consistency. + +\item[Gluten] A protein complex formed from gliadin and glutenin, found in wheat +and some other grains. It provides elasticity and strength to the dough when +properly aligned and developed. During the course of the bulk fermentation much of +the gluten is degraded by the protease enzyme and lactic acid bacteria. + +\item[Hooch] A liquid layer that sometimes forms on top of a sourdough starter. +It's an indication that the starter is hungry and needs feeding. It acts as a +barrier shield and prevents the starter from catching mold. It can be mixed right +back into the starter or extracted to make hot sauces. + +\item[Kneading] The manual or mechanical process of working dough to develop gluten +in wheat and spelt-based breads, or to homogenize the dough mass in flours like +einkorn or rye. + +\item[Kochstück] When making a Kochstück, the flour or grains are heated +together with the fluid. The mixture needs to be stirred while heating up +to prevent clumping and burning it. + +\item[Lactic Acid] Another organic acid produced by lactic acid bacteria during +fermentation. It imparts a mild tangy yogurty flavor to sourdough bread and, along +with acetic acid, contributes to the bread's overall acidity. + +\item[Maillard Reaction] The Maillard reaction is one of the causes of food browning +during cooking. The reaction occurs between reducing sugars and amino acids, and +depending on the initial reactants and cooking conditions can produce a wide variety +of end products with different tastes and aromas. Maillard reactions occur readily +above \SI{150}{\celsius}, although will still occur much more slowly below that +temperature. Optimal reaction rate occurs between \pHvalue{6.0} to \pHvalue{8.0}, +although it favours alkaline conditions. + +\item[Maltose] A sugar produced from the enzymatic breakdown of starch by amylases. +It's a primary food source for yeast during fermentation. + +\item[Non-diastatic malt] Malted grain that has been dried at higher temperatures, +deactivating its enzymes. It's used primarily for flavor and color in bread making. +Amylase and protease become degraded at temperatures higher than 50°C. + +\item[Over fermenting] A common problem when making wheat or spelt doughs. When the +dough is fermented for too long most of the gluten in the dough is broken down. The +resulting dough is very sticky. The final bread will be very flat and lose some of its +typical texture. The crumb structure features many tiny pockets of air. A lot of the +trapped gasses can diffuse out of the dough during baking. If you notice this during +bulk fermentation it is advised to place the loaf inside of a loaf pan and then bake +it after a 30 to 60 minute rest. + +\item[Oven Spring] The rapid rise of the dough in the oven during the early stages +of baking due to the expansion of trapped gases and water. + +\item[Over proofing] The same as over fermenting, however happening during the +proofing stage. + +\item[pH] A measure of the acidity or alkalinity of a solution. The pH scale +ranges from 0 to 14, where a pH value of 7 is neutral. Solutions with a pH value below +7 are acidic, while those with a pH above 7 are alkaline or basic. Fermented +foods with a pH below 4.2 are generally considered foodsafe. A pH meter can be +used to monitor your sourdough bread's fermentation progres. + +\item[P/L Value] A critical parameter derived from the alveograph test, the P/L +value represents the ratio of the dough's tenacity (P) to its extensibility (L). +Specifically: +\begin{itemize} +\item[P (Pressure)] Refers to the pressure required to inflate the dough + during the alveograph test. It indicates the dough's resistance to deformation or + its strength. +\item[L (Length)] Represents the extensibility of the dough, or how far it + can be stretched before tearing. +\end{itemize} +The P/L ratio provides insights into the balance between the dough's elasticity and +extensibility: + +\begin{itemize} +\item[Low P/L Value] Indicates a dough that is more extensible than + resistant. This means the dough can be stretched easily, making it suitable for + certain products like pizza or ciabatta. +\item[High P/L Value] Suggests a dough that has more strength than + extensibility. Such a dough is more resistant to deformation, which can be + preferable for products that require good volume and structure, like certain types + of bread. +\end{itemize} +The P/L value helps bakers and millers determine the suitability of a flour for +specific baking applications. Adjustments in flour blends or baking processes might +be made based on this ratio to achieve desired bread characteristics. + +\item[Preferment] A mixture of a proportion of the doughs ingredients which is +allowed to ferment before being added to the final bread dough. These can include +sourdough, poolish, biga, pâte fermentée, or a general sponge. + +\item[Preshaping] When dividing your large dough mass into smaller portions you end +up having non-uniform pieces of dough. This makes shaping much harder because the +resulting shaped dough will not be uniform. For this reason bakers drag the tiny dough +pieces over the surface of the counter to create more uniform looking dough balls. + +\item[Proof] The final rise of the shaped dough before baking. + +\item[Protease] An enzyme that breaks down proteins, including gluten, into smaller +peptide chains and amino acids. In the context of bread making, protease activity can +both benefit and challenge bakers. Moderate protease activity can make dough more +extensible, which can be helpful in some bread-making processes. However, excessive +protease activity can weaken the gluten network, leading to doughs that are slack, +sticky, and challenging to handle, and may result in breads with poor volume and +structure. Factors such as fermentation time, dough temperature, and the source of the +flour can influence protease activity in bread doughs. In sourdoughs, longer +fermentation times, particularly at warmer temperatures, can lead to higher protease +activity, as the acidic conditions activate cereal proteases. Flour from sprouted +grains or malted grains can have higher protease activity due to the sprouting or +malting process. Understanding and controlling protease activity is crucial in +achieving desired bread quality and handling characteristics. + +\item[Pullman Loaf] A type of bread loaf characterized by its perfectly rectangular +shape and soft, fine crumb. It is baked in a special lidded pan called a Pullman pan +or pain de mie pan. The lid ensures that the bread rises in a perfectly straight +shape, without the domed top characteristic of other bread loaves. Pullman loaves are +often sliced very thin and are popular for making sandwiches. + +\item[Rye] A type of grain used in baking. Due to its low gluten content, breads +made solely from rye flour tend to be dense. However, rye has a unique flavor and +many health benefits, so it's often combined with wheat flour in baking. Pure rye +breads are typically made with a sourdough process to help the dough rise. + +\item[Straight Dough] A bread-making method where all ingredients are mixed +together at once, without the use of a preferment. + +\item[Stretch and Fold] S\&F is a technique used during the bulk fermentation phase +to strengthen the dough and help align the gluten structure. Instead of traditional +kneading, the dough is gently stretched and then folded over itself. This process is +typically repeated multiple times throughout bulk fermentation. + +\item[Scalding] A method where boiling water is poured over flour and then cooled +down to room temperature. This process gelatinizes the starches in the flour, +resulting in a dough that retains moisture better and has an improved shelf life. + +\item[Scoring] Cutting the surface of the bread dough before it's baked. This +allows the dough to expand freely in the oven, preventing it from bursting in +unpredictable ways. It also provides a controlled aesthetic to the finished loaf. + +\item[Sift] To pass flour or another dry ingredient through a sieve to remove lumps +and aerate it. + +\item[Soaker] A mixture of grain and water that is left to soak overnight (or for a +specified amount of time) before being incorporated into bread dough. This helps to +soften and hydrate the grains, making them easier to integrate into the dough and +providing a moister crumb in the finished bread. + +\item[Sponge] A type of preferment, a sponge is a wet mixture of flour, water, and +yeast that is allowed to ferment for a certain period before being incorporated into +the final dough. + +\item[Starter] A fermented mixture of flour and water containing a colony of +microorganisms including wild yeast and lactic acid bacteria. It's used to leaven +bread. + +\item[Tangzhong] A Chinese technique for bread-making, similar to the +Japanese yudane method. It involves cooking a small portion of the flour +with water (or milk) to create a slurry or roux. This process, which can be seen as a +variant of scald, gelatinizes the starches in the flour, resulting in breads +that are softer, fluffier, and have improved moisture retention. Once cooled, the +Tangzhong is mixed with the remaining ingredients to produce the final dough. + +\item[Tight Crumb] Refers to a bread crumb (the soft inner part of the bread) that +has small, uniform air holes. + +\item[Wild Yeast] Naturally occurring yeast, present in the environment and on the +surface of grains, used in sourdough fermentation as opposed to commercial yeast. +There’s wild yeast on almost any surface of plants. The wild yeasts live in symbiosis +with the plant providing a shield against pathogens and receiving sugars from the +photosynthesis of the plant in return. When the plant becomes weak the wild yeasts +can become parasitic and consume the host. + +\item[Yeast] Microorganisms that ferment the sugars present in the dough, producing +carbon dioxide and alcohol and thereby causing the dough to rise. + +\item[Yudane] A Japanese method of bread-making which involves the preparation +of a starter by mixing boiling water with bread flour in a specific ratio, typically 1:1 +by weight. After mixing, the paste is left to cool to room temperature and then +refrigerated overnight. The next day, it is combined with the remaining ingredients +to make the dough. The Yudane method, essentially a type of scald, helps in +improving the texture of the bread, making it softer and fluffier while also enhancing +its shelf life. + +\end{description} diff --git a/book/makefile b/book/makefile index f574356..a819f1a 100644 --- a/book/makefile +++ b/book/makefile @@ -27,7 +27,7 @@ website_dir := static_website_html # List all files that are dependencies chapters = baking basics bread-types cover flour-types history intro mix-ins\ non-wheat-sourdough sourdough-starter storing-bread troubleshooting\ - wheat-sourdough + wheat-sourdough glossary src_tables := $(wildcard tables/table-*.tex) src_figures := $(wildcard figures/fig-*.tex) figures/flowcharts_tikz.tex diff --git a/book/sourdough.sty b/book/sourdough.sty index c6fea37..06e21d6 100644 --- a/book/sourdough.sty +++ b/book/sourdough.sty @@ -28,6 +28,9 @@ \newcommand{\ie}{\emph{i.e.}\@ifnextchar.{\!\@gobble}{}} \newcommand{\eg}{\emph{e.g.}\@ifnextchar.{\!\@gobble}{}} +% Consistent pH values +\newcommand{\pHvalue}[1]{pH~\SI{#1}{}} + % For tables \renewcommand\theadfont{\bfseries} diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex index bbd8705..5d8e737 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/book/wheat-sourdough/wheat-sourdough.tex @@ -859,8 +859,8 @@ up inside your dough. The acidity value (pH) can be measured using such a meter. The more acidity, the lower the pH value of your dough. The pH scale is logarithmic, meaning that each digit change will have a 10x increase in acidity. -A sourdough dough might begin fermenting at a pH of 6, -then shortly before baking has a pH of around 4. This means +A sourdough dough might begin fermenting at \pHvalue{6.0}, +then shortly before baking has roughly \pHvalue{4.0}. This means that the dough itself is 10x times 10x (= 100x) sourer than at the beginning. By using the meter, you can always judge the state of your dough's acidification and then act