Baking As Lifestyle Medicine Glossary

A first starter refreshment. At this stage having refreshed your starter once you can then use that starter to continue with a second starter refreshment, or for example you can …

The second starter refreshment – this can be used as it is for cakes, pastries and pan loaves. See 1st build and 3rd build and How to Refresh a Sourdough …

The third starter refreshment – this is needed for enriched doughs and boules. The more a starter is refreshed the higher the microbial activity, the higher the microbial activity the …

A measures of the amount of water added to flour to achieve a desired dough consistency. The higher the protein content of a flour, the more water it will absorb.

An organic acid produced by bacteria in the sourdough culture during the fermentation process. The presence of acetic acid helps to gives sourdough its characteristic acidic tang.

By-products of the fermentation process, these aromatic compounds contribute to the flavour of sourdoughs.

Forms the outer layer of the endosperm of wheat and other grains. A source of enzymes which aid in the digestion of the endosperm.

A tool used to measure the flexibility of dough. It does so by inflating a thin sheet of dough with air until the dough ruptures. The results from this test …

A class of enzymes that catalyse the hydrolysis of starch to form simple sugars. Click here to learn more about attending one of our workshops 

Iron deficiency anaemia is caused by a lack of iron. This can be caused by blood loss or pregnancy and can lead to tiredness, loss of breath, heart palpitations and …

A chemical that inhibits the oxidation of other molecules or compounds. In the body, antioxidants can protect cells against damage by free radicals. Examples include vitamin C, vitamin E and …

An oxidising agent. Used by some bakers as a flour improver or dough conditioner to strengthen gluten and produce a loaf with greater volume and a finer crumb. Also used …

A measure of a flour’s mineral content. The higher the ash count, the more minerals are present in the flour. This results in a stronger dough, and bread with a …

A stage in bread making when flour and water is mixed and left to rest, prior to making a dough. During this phase, enzymes in the flour begin to break …

Used as a dough conditioner to produce and airy and chewy loaf. Banned in the EU and UK for use in bread making.

The method used to build a starter continuously over 24 to 36 hours to increase microbial activity to its peak. Used to rebuild a tired or microbially compromised starter. Literally …

A convention used by baker’s in which ingredients are expressed as a percentage of the total amount of flour. This allows recipes to be scaled up or down easily. For …

What is The BALM™  protocol? BALM™  is an acronym for Baking as Lifestyle Medicine Protocol, is a framework for the way we bake bread and the way we bake, eat …

Generally, these baskets are made from cane, wicker or wood pulp. It is used to support the sourdough dough during the final prove.A banneton gets better with age. A brand new …

Barley has a long history of cultivation. It was grown in the Fertile Crescent alongside other ancient grains like emmer and einkorn. It is a crop that grows well under …

The history of The Bassinage Technique and why there is no direct translation In 2016 author Vanessa Kimbell agonised over how to explain the method of adding water a little …

A batard  is a loaf shaped like a baguette, but much wider and shorter. It has tapered ends and is slashed diagonally and baked using exactly the same method as …

A rest period after pre-shaping the dough. This allows the gluten to relax and makes the dough easier to handle during the final shaping.

A bleaching agent added to flour. Has been linked to lowering the nutritional value of the flour. Banned in the EU.

Barley & Beta Glucans One of the things we ask ourselves most often is what if the bread that you eat every day could impact your health? Several of my …

A leaven made using water, flour and a small amount of commercial yeast. The consistency is the same as normal dough. The mixture is allowed to ferment for 24 hours …

A classic, rounded loaf. The name comes from the French for ball.

The nutritionally rich outer layers of cereal grains.

A flour improver used to strengthen the dough and get a better rise. Use of bromate is banned in a number of countries.

The fermentation stage immediately following the mixing and kneading of a dough.

Butyric acid goes by several other names, including butyrate and butanoic acid Butyric acid is what’s known as a short-chain fatty acid (SCFA). There are 2 main  SCFAs in your …

Calcium is essential in building and maintaining strong bones and teeth. In addition, we need calcium for blood clotting, and for our heart, muscles and nerves to function properly. Most …

Calcium propionate is a food preservative commonly used in baked goods like bread and other baked snacks to prevent the growth of mold and other spoilage organisms. There are some …

Occurs as a loaf bakes at high heat. During caramelization, sugars on the surface are oxidised, causing the crust to brown and develop more flavour.

Carbohydrates, or carbs, are essential nutrients which your body converts into glucose to give you energy. They are a type of macronutrient and can be fibres, starches, or sugars. Other …

A small piece of dough kept from a previous bake and used as a leaven for the next.

Choline is an essential macronutrient that is used in the body to support liver function and normal brain development. It is also important for metabolising fats and is converted into …

We can measure this hormone to get an idea of a persons stress level. Cortisol is a steroid hormone which is produced naturally in the body in response to stress. …

A linen cloth used to support the dough during the final prove after it has been shaped and prior to baking.

Describes the pattern of holes inside the baked loaf.

An easy way to think of cytokines is as a messenger.  They carry messages of where the immune system needs to do battle, which mobilises the white blood cells. The …

There are many epidemiological studies that show the correlation between. Whilst there is no definitive evidence to suggest that eating whole grains can prevent dementia, the potential benefits below do …

A sourdough starter made from whole wheat flour and used to make a Flemish style sourdough loaf.

A carbohydrate which forms on the surface of the loaf during baking, adding colour and flavour to the crust.

Made from sprouted barley, which is then dried and ground. Enzymes in diastatic malt convert starch in flour into sugars to feed the yeast, and help to give a better …

An additive (enzyme, oxidising agent, emulsifier or reducing agent) used to alter the characteristics of dough and improve the quality of bread.

The Dumas method, also known as the combustion method or the nitrogen analysis by combustion, is an alternative to the Kjeldahl method for the determination of total nitrogen content in …

A tetraploid species of wheat (Triticum durum) which is high in protein and gluten. Also known as semolina.

  According to the Nature Review in Immunology “A narrow definition of dysbiosis is as a stable microbial community state that functionally contributes to the aetiology, diagnosis or treatment of …

An ancient wheat species (Triticum monococcum) that has been in cultivation for thousands of years. Einkorn : the most ancient type of wheat. This is a diploid, meaning that it …

A property of dough which allows it to regain its shape after being stretched. A strong dough is elastic but not very extensible. See also ‘Extensibility’.

Emmer is one of the oldest cereals to be cultivated by man. It is closely related to modern wheat varieties and is valued for its ability to grow well in …

Makes up the largest part of a grain and provides the food source for the germinating plant. The endosperm contains carbohydrates, protein, iron and some B vitamins. White flour consists …

A dough made with butter, sugar, eggs or oil. Enriched doughs are softer and richer than those made solely with flour, water, salt and yeast. Examples include brioche and hot …

Enzymes are biological catalysts which mean that they speed up chemical reactions in the human body. Most enzymes are proteins, and they are essential for our bodies to function. They …

The lining of the gut is called the Epithelial and it performs a variety of functions that includes, absorption, secretion, excretion, filtration, diffusion, and sensory reception but one of its …

Baking as Lifestyle Medicine is underpinned by the 6 pillars of Lifestyle Medicine. There is relationship between health, what you eat and moving your body.  We build in routines in …

Exopolysaccharides (EPS) are complex sugars (polysaccharides) which are secreted mainly by sourdough lactic acid bacteria during the long slow fermentation process. In addition to natural polysaccharides present in cereal grains …

A property of dough which allows it to be stretched. See also ‘Elasticity’.

A measure of the percentage of the grain that is made into flour during the milling process. Flour with a higher extraction rate has more of the bran, germ and …