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.

A group of microscopic single cell fungi found practically everywhere on earth. Baker's yeast comes from one species of the yeast family called Saccharomyces cerevisiae, and is very strong and capable of fermentation (converting sugar into carbon dioxide and alcohol).

Any bread whose primary leavening action results from the fermentation of sugar by yeast.

The grated colored outer peel of citrus fruit, which is used to add flavor. To create zest, choose the diagonal-hole side of a box grater (it will zest more cleanly than if you use the nail-hole side) and rub lightly to avoid getting the white pith, which is bitter. For broader strips of zest, use a swivel-blade peeler or a sharp knife to cut away the peel.