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.

Egg whites beaten to the stage where the mixture will hold stiff, pointed peaks when the beaters are removed.

Also called the direct method and is dough that is made without a sponge or pre-ferment. All of the ingredients are added in one mixing cycle.

White flour without bleaching or aging agents added to hasten the aging process. This flour whitens naturally as it ages.

A dough that has not risen enough.

Bread or dough product containing no yeast or chemical leavener.

Vital Gluten is dried protein taken from (usually wheat) flour by removing the starch. It is used as a dough conditioner or enhancement for yeast breads particuarly for whole grain breads or when using all-purpose flour.