This glossary defines common baking terms to help you understand the terminology used in recipes and calculations.
- Autolyse
- A process where flour and water are mixed and left to rest before adding other ingredients. This improves dough structure and flavor.
- Active Dry Yeast
- A type of yeast that requires rehydration before use. It is less potent than instant yeast but widely used in baking.
- Baker's Percentage
- A method of expressing ingredient proportions in baking recipes, where flour is always set to 100%. Use our Baker's Percentage Calculator to simplify your recipes.
- Bench Rest
- A short resting period during which dough relaxes after shaping or kneading, making it easier to handle.
- Creaming
- The process of beating butter and sugar together until light and fluffy, often used in cake and cookie recipes.
- Crumb
- The interior texture of baked goods, characterized by its air pockets and moisture content.
- Degassing
- The act of releasing gas from dough during fermentation by gently pressing or folding it.
- Dough Hydration
- The ratio of water to flour in a dough, expressed as a percentage (e.g., 70% hydration means 70g of water per 100g of flour). Learn more with our Dough Hydration Calculator.
- Elasticity
- The ability of dough to stretch and return to its original shape without tearing, due to gluten development.
- Fermentation
- The process where yeast consumes sugars in dough, producing carbon dioxide and alcohol, causing the dough to rise.
- Folding
- A technique used to gently incorporate air into dough or batter while maintaining its structure.
- Hydration
- The amount of liquid relative to flour in a dough, often expressed as a percentage.
- Kneading
- The process of working dough to develop gluten, improve elasticity, and ensure even distribution of ingredients.
- Leavening Agent
- An ingredient (e.g., yeast, baking powder) that causes dough or batter to rise by producing gas bubbles.
- Levain
- A pre-fermented mixture of flour and water used as a natural leavening agent in sourdough baking.
- Pre-ferment
- A portion of dough fermented separately before being added to the final dough, enhancing flavor and texture.
- Proofing
- The final rise of shaped dough before baking, allowing it to double in size.
- Ripe Starter
- A mature sourdough starter that has been fed and is ready to use in baking.
- Sourdough Starter
- A fermented mixture of flour and water used as a leavening agent in sourdough baking.
- Scoring
- Cutting the surface of dough with a sharp blade before baking to control expansion and create decorative patterns.
- Tare
- To reset a scale to zero after placing an empty container on it, ensuring accurate measurements.
- Windowpane Test
- A method to check gluten development by stretching dough thin enough to let light pass through without tearing.