Baking Glossary

Produced by allowing barley grains to germinate, then dried quickly before a plant develops.

Manganese is only needed in small amounts, but has a role in many bodily functions. These include the formation of healthy bones, blood clotting, reducing inflammation and producing antioxidants. It …

A hormone which helps regulate your sleep cycle. Its production is influenced by your body’s internal clock and by exposure to light. Generally, melatonin levels will rise through the evening, …

A substance necessary for metabolism.

Metaflammation, also known as metabolic inflammation, is a term that describes the chronic low-grade inflammation associated with metabolic diseases such as obesity, type 2 diabetes, and cardiovascular disease. The term …

Methylation Pathway When I teach people to make bread, and mill their own flour I often talk about methylation. This is one of the most fundamental biochemical processes in the …

A large, rounded loaf made popular by the Parisian baker Lionel Poilâne.

Mitochondria are often described as the “powerhouses” of the cell. These small structures convert nutrients into energy, helping the body function at every level, from muscle movement to brain activity. …

Mixing Sourdough: A Personal Touch When it comes to baking, mixing is one of my favourite parts. There’s something truly really magical about getting your hands into the flour and …

Definition: The MTHFR gene (Methylenetetrahydrofolate Reductase) is a gene that provides instructions for making an enzyme of the same name, which plays a crucial role in processing amino acids, the …

Naked oats (Avena nuda) are oats which naturally lose their husk during the harvesting process. They are recommended for home milling because it is the husk that makes oats difficult …

INTRODUCTION TO NEUROTRANSMITTERS AND PROVEN BREAD Understanding how bread influences neurotransmitters is fundamental to the BALM Protocol. Neurotransmitters—such as serotonin, dopamine, GABA, and acetylcholine—are chemical messengers that shape how we …

A method of making bread which eliminates the bulk fermentation by using high-energy mixing to speed up gluten development. It is used by many large bakeries because it allows loaves …

A harmless substance that when taken by a patient is associated with harmful effects due to negative expectations or the psychological condition of the patient.

What Is Non-Coeliac Gluten Sensitivity (NCGS)? Non-Coeliac Gluten Sensitivity (NCGS) — also referred to in the research literature as Non-Coeliac Wheat Sensitivity (NCWS) — describes a clinical syndrome in which …

The International Federation of Red Cross and Red Crescent Societies (IFRC) defines Non-communicable diseases are “diseases that are not spread through infection or through other people, but are typically caused by unhealthy …

A malt product which has no enzyme function and is used mainly to add flavour and colour to bread products. See also Diastatic malt.

What Is Nutrigenetics? Nutrigenetics looks at how your genes affect the way you digest and use nutrients. It helps explain why some people thrive on certain foods while others may …

Understanding Nutrigenomics Nutrigenomics studies how food interacts with our genes, influencing their activity. While our DNA remains constant, certain foods can affect how genes behave, turning them up or down …

Studies show there is a link between food and mental health. A diet lacking in some essential nutrients can contribute to poor mental health, including anxiety and depression. Nutritional psychiatry …

Oats (Avena sativa) are a widely cultivated cereal which provide a good source of fibre, vitamins, minerals, antioxidants and beta-glucan. They have been linked to a number of health benefits, …

There are many factors involved in obesity including factors such as physical activity levels, sleep quality, food type, timing, and quantity, genetics, and in exposure to antibiotics especially early in …

Mixes using a fork to turn the dough while the bowl remains in a fixed position. See also Planetary mixer.

Acids produced by the naturally occurring lactic acid bacteria during fermentation.

You might be surprised to know that this chemical is a warfare agent, and made way its way into our bread as an insecticide used to treat the containers storing …

The increase in loaf volume during the first few minutes of baking as the heat of the oven speeds up the yeast’s production of carbon dioxide.

During the mixing of a dough, oxidation causes bonds to form which increase the strength of the gluten. Too much mixing or kneading (really only possible with a mixer) can …

A natural process occurring after flour is milled causing the flour to whiten and the gluten-forming proteins to strengthen.

A portion of dough made ahead of time and left to ferment, usually overnight and at a cool temperature. The term is French and means fermented dough.

The purest wheat flour, ground from the centre of the endosperm and with a very low ash content.

A board (usually wooden) used by bakers to move loaves into and out of the oven.

Carbohydrates in flour which absorb large amounts of water. Rye flour contains a higher proportion of pentosans than wheat flours. Pentosans also reduce the rate at which a baked loaf …

Pentosans are non-starch polysaccharides found abundantly in rye flour. They play a significant role in the hydration and texture of rye-based doughs. Due to their high water-absorption capacity, pentosans contribute to …

The outer seed coat of wheat and other cereal grains.

Phenolics are compounds that have gained much attention in many scientific research areas due to their strong antioxidant properties which are thought to be beneficial to health.  Scientists believe that …

Phosphorus is used in the body to help build strong bones and teeth. It is also needed to make proteins and is important for healthy growth. Foods like red meat, …

An acid contained in the endosperm of grains which reduces the availability of some minerals to humans during digestion. Phytic Acid (Phytate) Phytic acid — or inositol hexaphosphate (IP6) — …

Mixes using a rotating dough hook while the bowl remains in a fixed position. See also Oblique mixer.

You can see polyphenols in these beautiful black barley grains. These dark grains are packed with anthocyanins – coloured water-soluble pigments – and are one of the phytochemicals referred to …

Whole grains are a good source of polyphenols, which are compounds found in plants that have been shown to have various health benefits. Here is a list of some of …

A pre-ferment made using a mixture of flour, water and commercial yeast. Usually has a consistency that is more like a batter than a dough.

We’ve been adding porridges into our breads here at The Sourdough School for many years.  All our porridge’s including The Seeds for Solidarity  uses a technique that Vanessa Kimbell attributes to …

Potassium is an important mineral for health. Its benefits include protecting against stroke, lowering blood pressure, and protecting against osteoporosis and kidney stones. Potassium can also enhance muscle strength and …

What is a Prebiotic? A prebiotic is a type of fibre or compound in food that feeds the beneficial microbes in the gut. These microbes, in turn, play a vital …

A portion of dough made several hours before the final dough and allowed to ferment. There are a number of preferments used in bread making. See also Biga, Chef, Pâte …

Folding and loosely shaping dough after the bulk fermentation. This helps to build structure in the dough.

What is a Probiotic? A probiotic is a live microorganism that, when consumed in the right amounts, provides a health benefit to the host. These beneficial microbes are often bacteria, …

The final rise of the dough after shaping.

Protein is an essential macronutrient. The other macronutrients are fats and carbohydrates. Proteins are made up of chains of amino acids. When we consume protein, our bodies break down this …

A white bread baked in a Pullman pan which produces a long, rectangular loaf to provide uniform slices for sandwiches.

A traditional dense rye loaf, slightly sweetened with molasses.

Explain What Regenerative Farming Practices are the UK Regenerative Farming: Regenerative farming is an agricultural approach aimed at improving soil health, enhancing biodiversity, and increasing resilience to climate change. It …

Slowing the rise of a dough by reducing the environmental temperature, usually by putting it in the refrigerator, to improve flavour and/or control the timing of the bake.

The study of how materials deform when a force is applies. The rheological properties of a dough are mainly determined by water absorption.

Roller milling is a modern method of flour production that has largely replaced traditional stone milling since its introduction in the late 19th century. In roller milling, grains pass through …

Flour milled from rye (Secale cereal) which has a higher nutritional value than refined wheat flour. Rye is widely grown in central and eastern Europe and is a good source …

Understanding San Francisco Style Sourdough Origins and Characteristics San Francisco style sourdough is famous for its unique flavour, chewy crust, and airy crumb. This iconic bread traces its roots back …

What Is San Francisco Style Sourdough? San Francisco style sourdough is famous for its tangy flavour, chewy crust, and open, airy crumb.It traces its roots to the California Gold Rush …

German sourdough culture.

What Are SCFAs? Short-chain fatty acids form when gut bacteria ferment fibre. The main SCFAs are acetate, propionate, and butyrate. Each one plays a distinct role in health. Why Short-Chain …