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A mixture of flour, a leavening agent, and a small amount of liquid ingredients that forms a mass, which is thick, but pliable.

A method of mixing pliable dough by stretching, folding and pushing in order to form gluten in the flour.

When applied to wine, it is the practice of giving wine an opportunity to breathe by opening the bottle and pouring the contents into a glass or or a container in order to expose the wine to volumes of air.

A mixture usually consisting of flour mixed with liquid ingredients and other dry ingredients, which vary depending on the recipe.