I'm looking through my copy of the Ballymaloe Bread Book by Tim Allen. It comes out of the Ballymaloe Cookery School in Ireland. I think it's a great book except for the terminology. Some terms are explained in the book; some I can translate into American fairly easily; some I can figure out from the Internet; and then there's the rest. I accept that the ingredients in Ireland will be different from what we have in America, but I would at least like to know what what we're talking about.