French for "blade"; A curved razor blade that is used to score, or slash, bread dough.

Bread dough made without enrichments such as fat and sugar. Examples include French, Italian, and Vienna breads and rolls, and many rye breads. 

A substance that helps make baked products rise. Yeast, baking powder and baking soda are the most common leaveners for baking.

A bread starter consisting of flour, water and wild yeasts. Also a type of bread, pain au levain made from the starter.