Bread that was traditional before the use of yeast. Made with a fermented mixture of cornmeal, salt, sugar, water and flour.

To heat milk just below a boiling point. Tiny bubbles will form around the edge

The process of cutting or slashing a dough prior to baking in order to give it a special look and to control its expansion during baking.

A gritty flour made from durum wheat. It is used both as an ingredient and as a dusting flour on peels.

To put dry ingredients like flour through a sifter or sieve

A nonfermented pre-dough containing grain, along with water or other liquid, and sometimes salt. Soaking the grain initiates enzyme activity in advance of fermenting the dough.

Egg whites or whipping cream beaten to the stage where the mixture forms soft, rounded peaks when the beaters are removed.

Contains a lower amount of the proteins responsible for gluten formation compared to hard wheat flour. It is commonly used for chemically-leavened products such as cakes, cookies and crackers. It can be used in yeast-leavened bread, but is not recommended for use in bread machines.

An emulsifier used in yeast manufacturing to aid in the drying process. Sorbitan Monosterate protects the yeast from excess drying and aids in the rehydration of the yeast cells.

Similar to molasses, this is the extract of boiled sorghum stalks, extracted in much the same way molasses is derived from sugar cane. The flavor of sorghum syrup is smoother and lighter than molasses.

Any bread that is made from wild yeast.

A mixture of flour, water and (wild) yeast that is allowed to sit in a warm place for the yeast to ferment and develop a sour flavor. Once fermented the starter can be used in bread recipes to provide a unique flavor.

A pre-ferment in batter form. Generally, it is much wetter than the final bread dough to which it is added. It is used to give flavor, added leavening, and structure to dough.

The main ingredient in bread. It is derived from the endosperm of wheat or other grains.

A sponge or piece of pre-ferment made with either commercial or wild yeast. It is used as leavening in the finished dough.