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A type of bread flavored with walnuts that are chopped or ground. There are many variations of walnut bread, which is British in origin.

A term used to describe an intermediate stage in the preparation of a sourdough starter in which additional flour and water are added to a small piece of dough, known as a chef, which has fermented for at least two days.

A type of Italian bread with delicious crispy crust and soft, open-textured, flavorful crumb. It is prepared with a starter dough that is allowed to ferment overnight.

A pastry crust made with a higher proportion of fat that contains no raising agent to make it rise and expand during baking.

A baked shell, made from a dough or batter, which is formed into the shape of a short and somewhat wide cup in order to hold prepared foods for serving.

A common beverage native to Mexican regions that is served hot or at room temperature. It is made with corn starch or corn dough (masa de maiz), mixed with water and/or milk and sweetened with honey or sugar.

A kitchen utensil used for cutting pastry dough as it is being formed and prepared for baking. This tool can consist of a single wheel or two small wheels that are wooden or metal (stainless steel or zinc alloy), attached to a handle.

A type of pan or mold with fluted sides that is used to form the base of the traditional French bread known as Brioche.

A single-cell organism or plant that feeds on simple sugars that are converted into alcohol and carbon dioxide through fermentation.

A traditional method of leavening bread dough requiring only a flour, water, and yeast mixture, which is allowed to ferment for varying periods depending on the type of bread being prepared.

A leavening agent for sourdough bread that enables the bread dough to rise. The primary difference between making bread with a sourdough starter and making bread with the direct or straight yeast method (the method familiar to most home cooks) is that starter breads require much more time to prepare, but the flavor and texture of the bread is almost impossible to achieve with other leavening methods.

Made with wheat flour dough, this type of bun may be made spicy flavorings, raisins, and/or bits of candied fruit or it may be made as a bun without the added flavorings.

A type of bread very similar to a French baguette only it is smaller in size. Ficelle is a French term meaning “string” and it is prepared with the same type of dough as a baguette.

A Spanish yeast bread made with bread flour or all-purpose flour that is traditionally served on the eve of Epiphany (Twelfth Night).

A tool used to cut rolled out dough into diamond shapes to produce Norwegian cookies called fattigmann.

A chemical reaction in which carbohydrates are broken down into carbon dioxide gas and alcohol. This is primarily brought about by the affect that yeast has on sugars.

Sweetened dough that is formed into a ring or ball and then deep-fried. The deep-frying process produces a browned surface covering a moist cake.

A type of small, flattened cake that usually has a crispier consistency than cake and is baked in batches on a large flat pan.

A type of bread dough leavening method that combines some of the benefits of the direct leavening method with the some of the benefits of the sourdough starter leavening method.

A by-product of soybean oil, this high protein food substitute is produced from a dough containing soy flour that has been processed to remove the fats contained in the soy substance.