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A type of wheat flour in which the leavening agent has already been added. The leavening agent is generally in the form of baking powder.

A yeast, that when used will result in dough rising in half the time of regular yeast.

The process in which dough expands as a result of the carbon dioxide that is produced by the yeast or other leavening agent in the dough.

A type of bread that is takes very little time to make and is most often prepared with a batter instead of a dough.

A term describing breads and other baked goods that do not contain a rising agent, such as yeast, baking powder or baking soda.

A combination of ingredients that are added to clarify broth by trapping the impurities and then rising to the surface in a floating mass.

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 basket specifically used for proofing bread dough. The dough is placed in the basket for the final rising period, or proofing period.

The process of partially baking a pastry shell with no filling. The shell is baked with weight on it to prevent it from rising.

To pierce small holes in the surface of a food. This process is used for several purposes: to prevent pastry shells from shrinking and rising; to prevent food, such as potatoes, from exploding when cooked in the microwave; to allow fat to be released from foods as they are cooking.

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

The process of adding a substance to bread dough (and other baked goods) that enables the dough to rise.

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

1. The swelling and bubbling of yeast when mixed with warm water and set aside in a warm location. This proves that the yeast is active.

Compounds, produced from chemicals, that are used as leavens for a wide range of baked goods. Baking soda and baking powder are among the most often used chemical leavens.

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 type of crescent shaped roll with a rich, buttery, and flaky pastry. A croissant is a popular breakfast pastry and it is also often used for sandwiches.

Yeast substances that produce fermentation in dough used for bread and other baked goods, causing the dough to rise without the aid of chemical additives.

A food additive that is most often used as a thickener or stabilizer. This ingredient is produced from legume plants in arid areas of India, Pakistan and the U.S.