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Rorder glossary

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So it actually is in alphabetical order...

Samnly typos here adn there.
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@@ -15,7 +15,7 @@ acid bacteria and acetic acid bacteria during fermentation. It gives sourdough b
its characteristic tangy flavor and helps to preserve the bread by lowering its pH. its characteristic tangy flavor and helps to preserve the bread by lowering its pH.
The flavor of acetic acid has a more vinegary profile. 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 \item[All Purpose Flour] A general flour that’s balanced to make breads and also
cakes. In Germany this is type~550. cakes. In Germany this is type~550.
\item[Alpha-amylase] A type of amylase that breaks down starch molecules into \item[Alpha-amylase] A type of amylase that breaks down starch molecules into
@@ -47,7 +47,7 @@ before adding other ingredients. This activates enzymes such as amylase and prot
By doing so the bulk fermentation time is shortened and the final loaf will have 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. 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 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. dough (>~\SI{20}{\percent}). An alternative easier approach can be the fermentolyse.
\item[Bacteria] Unicellular microorganisms that exist in diverse forms and \item[Bacteria] Unicellular microorganisms that exist in diverse forms and
habitats. They play crucial roles in various natural processes, especially in food habitats. They play crucial roles in various natural processes, especially in food
@@ -56,7 +56,7 @@ are pivotal in the sourdough process, contributing to its distinct taste and tex
Some bacteria are beneficial, aiding in digestion or producing vitamins, while others Some bacteria are beneficial, aiding in digestion or producing vitamins, while others
can be harmful and cause diseases. can be harmful and cause diseases.
\item[Baker’s math] Baker’s math is a ratio based system of sharing recipes, \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, 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. 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}), For \SI{500}{\gram} of flour you could be using \SI{60}{\percent} of water (\SI{300}{\gram}),
@@ -102,7 +102,7 @@ proof. The bannetons are typically made out of rattan or wood pulp. An alternati
DIY solution is to use a bowl with a kitchen towel inside. While resting inside of 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. 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 \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 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 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 when making pizza doughs. Without an extended bench rest the dough is too elastic and
@@ -111,7 +111,7 @@ can not be shaped.
\item[Beta-amylase] An enzyme that further breaks down the starch fragments \item[Beta-amylase] An enzyme that further breaks down the starch fragments
produced by alpha-amylase into maltose. produced by alpha-amylase into maltose.
\item[Bread flour] A flour that is perfect for sourdough bread making. It features \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. 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 \item[Brühstück] A German baking technique similar to a scald. It translates as
@@ -130,19 +130,10 @@ flour’s sweet spot. This is highly dependant from flour to flour. When using l
flour like rye you need to be careful as the longer fermentation can create a too 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. 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 \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, content than all-purpose flour. It's ideal for tender baked goods like cakes, cookies,
and pastries. 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 \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. 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 By applying the coil fold the dough strength is improved by minimising damage
@@ -153,7 +144,7 @@ shape, and distribution of the holes (or \emph{alveoli}). It's what's inside onc
a loaf of bread open. A \emph{tight crumb} refers to bread with small, evenly distributed 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. 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. \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 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 beneficial in the fermentation process for bread. When added to dough, it can improve
the bread's flavor, color, and shelf life. the bread's flavor, color, and shelf life.
@@ -176,10 +167,18 @@ A strong dough can be stretched without tearing and holds its shape well. This i
largely influenced by the flour's protein content and the development of the gluten largely influenced by the flour's protein content and the development of the gluten
network. network.
\item[Dutch oven] A heavy-duty pot with a tight-fitting lid, often made of cast \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 iron. It's used in baking to trap steam during the initial phase of baking, helping
to create a crusty exterior on bread. to create a crusty exterior on bread.
\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[Feed] The act of adding fresh flour and water to maintain a sourdough \item[Feed] The act of adding fresh flour and water to maintain a sourdough
starter. Regular feeding keeps the starter active and healthy. starter. Regular feeding keeps the starter active and healthy.
@@ -198,23 +197,15 @@ 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 isn't necessarily a desired feature, as it can indicate uneven fermentation or
improper shaping techniques. 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 \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 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 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. the gluten is degraded by the protease enzyme and lactic acid bacteria.
\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[Hooch] A liquid layer that sometimes forms on top of a sourdough starter. \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 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 barrier shield and prevents the starter from catching mold. It can be mixed right
@@ -243,11 +234,14 @@ although it favours alkaline conditions.
\item[Maltose] A sugar produced from the enzymatic breakdown of starch by amylases. \item[Maltose] A sugar produced from the enzymatic breakdown of starch by amylases.
It's a primary food source for yeast during fermentation. It's a primary food source for yeast during fermentation.
\item[Non-diastatic malt] Malted grain that has been dried at higher temperatures, \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. 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. 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 \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 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 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 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 typical texture. The crumb structure features many tiny pockets of air. A lot of the
@@ -255,10 +249,7 @@ trapped gasses can diffuse out of the dough during baking. If you notice this du
bulk fermentation it is advised to place the loaf inside of a loaf pan and then bake 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. it after a 30 to 60 minute rest.
\item[Oven Spring] The rapid rise of the dough in the oven during the early stages \item[Over Proofing] The same as over fermenting, however happening during the
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. proofing stage.
\item[pH] A measure of the acidity or alkalinity of a solution. The pH scale \item[pH] A measure of the acidity or alkalinity of a solution. The pH scale
@@ -329,13 +320,14 @@ made solely from rye flour tend to be dense. However, rye has a unique flavor an
many health benefits, so it's often combined with wheat flour in baking. Pure rye 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. 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 \item[Scald] A method where boiling water is poured over flour, grains, or other
together at once, without the use of a preferment. 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,
\item[Stretch and Fold] S\&F is a technique used during the bulk fermentation phase provides a softer crumb, and potentially extends the bread's shelf life. Additionally,
to strengthen the dough and help align the gluten structure. Instead of traditional scalding can help inactivate certain enzymes which can be detrimental to the dough's
kneading, the dough is gently stretched and then folded over itself. This process is quality. The scalding technique can also enhance the overall flavor and aroma of
typically repeated multiple times throughout bulk fermentation. the bread, bringing out more pronounced grainy notes and reducing bitterness
sometimes found in certain whole grains.
\item[Scalding] A method where boiling water is poured over flour and then cooled \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, down to room temperature. This process gelatinizes the starches in the flour,
@@ -361,6 +353,14 @@ the final dough.
microorganisms including wild yeast and lactic acid bacteria. It's used to leaven microorganisms including wild yeast and lactic acid bacteria. It's used to leaven
bread. bread.
\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[Tangzhong] A Chinese technique for bread-making, similar to the \item[Tangzhong] A Chinese technique for bread-making, similar to the
Japanese yudane method. It involves cooking a small portion of the flour 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 with water (or milk) to create a slurry or roux. This process, which can be seen as a