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Artisan Bread
Bread made by a skilled manual worker; usually referring to handmade breads made using traditional methods and with natural ingredients only.
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Autolyse
A resting period early in the mixing procedure of yeast doughs, during which the flour fully absorbs the water.
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Barm
A sourdough starter with a thin, batterlike consistency.
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Biga
A yeast pre-ferment made as a stiff dough.
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Lactobacillus
A group of bacteria that are primarily responsible for creating the acidity in sourdough starters.
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Levain
Sourdough starter.
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Levain-Levure
French for "yeast pre-ferment."
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Natural Sour
A dough or batter that contains wild yeasts and bacteria, that has a noticeable acidity as a result of fermentation by these organisms, and that is used to leaven other doughs
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Natural Starter
A dough or batter that contains wild yeasts and bacteria, that has a noticeable acidity as a result of fermentation by these organisms, and that is used to leaven other doughs
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Pâte Fermentée
Fermented dough, used as a starter.
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Poolish
A thin yeast starter made with equal parts flour and water, plus commercial yeast.
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Pre-ferment
A fermented dough or batter that is used to provide leavening for a larger batch of dough.
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Sourdough
A dough that is leavened by a sourdough starter.
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Sourdough Starter
A dough or batter that contains wild yeasts and bacteria, that has a noticeable acidity as a result of fermentation by these organisms, and that is used to leaven other doughs
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