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Adds some text improvements from the book review.
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Hendrik Kleinwaechter
2024-01-10 14:04:24 +01:00
parent 8e604075ae
commit 5eea8b8bf8
13 changed files with 73 additions and 70 deletions
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book/glossary/glossary.tex
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@@ -394,9 +394,10 @@ 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
\item[Soaker] A mixture of grains or seeds with 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
soften and hydrate the grains or seeds (sesame, pumpkin, etc.), 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
@@ -442,7 +443,7 @@ Conversely, a lower W-value suggests a weaker flour, better suited for
products requiring less structure, like cakes and pastries.
\item[Yeast] Microorganisms that ferment the sugars present in the dough, producing
carbon dioxide and alcohol and thereby causing the dough to rise.
carbon alcohol, carbon dioxide and heat; 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