A hole made in dry ingredients in which you pour liquid

Any grain that is used in its whole state and includes the bran and germ.

Wheat flour milled using the whole wheat berry, and contains lower amount of gluten-forming proteins. When using whole wheat flour to make yeast-raised baked goods, the addition of bread flour and/or vital wheat gluten is recommended to create a more desirable loaf that is lighter and taller.

A way to determine whether the gluten has sufficiently developed in a dough by gently stretching a piece of the dough to see if it will produce a paper-thin, opaque structure.