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proofing dough - Glossary Search
Top 10 glossary terms found
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A single-cell organism or plant that feeds on simple sugars that are converted into alcohol and carbon dioxide through fermentation.
A basket specifically used for proofing bread dough. The dough is placed in the basket for the final rising period, or proofing period.
A kitchen utensil with a handle and a square beveled blade that is used to scrape, cut, and section ingredients when working with dough.
A basket specifically used for proofing French bread dough. The dough is placed in the basket for the final rising period, or proofing period.
A basket specifically used for proofing French bread dough. The dough is placed in the basket for the final rising period, or proofing period.
A traditional method of leavening bread using a small piece of dough from the previous batch of bread to create a starter dough for the next batch.
A hand utensil that is used to combine ingredients that are being mixed for when preparing various foods with dough.
A kitchen utensil that is used to mix and thoroughly combine the ingredients required for making dough.
Yeast dough that contains butter or some kind of fat or egg yolks. Rich dough produces bread that is soft with a tender cake-like texture.
A mixture of flour, a leavening agent, and a small amount of liquid ingredients that forms a mass, which is thick, but pliable.
Top 10 glossary terms found
Displaying 1-10
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