November 12, 2006 - 11:33am
Floyd- re creating a baking terminology
Hi Floyd-
would it be possible/and worth the effort to create a baking terminology on the site?
This comes to mind as I am not new to baking bread, but new to some of the terminolgy and perhaps others might find this worthwhile also.
We could all chip in and e mail them and you could organize them alphabetically...
thoughts?
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You mean like this?
http://www.thefreshloaf.com/faqs/glossary
So, could someone with more in the know explain the following:
1) if poolish is a type of sponge is it then a preferment, chef and starter? If not, how exactly do they differ?
2) How is wheat graded, I have seen T55, what does that mean?
3) How can I determine what type of wheat is available where I live?
4) Define a) rise
b)spring .
Thank you.
So, to answer my own question, here is a site with some very good info re the "lingo" pf bakers re percentages, crumb etc.
http://www.artisanbakers.com/mixing.html
Classifying wheat as hard or soft:
Quote:
A sectioning method is described for accurately and objectively classifying individual wheat kernels as hard or soft wheat. A kernel is cut to obtain a section having a thickness in the range of about 1.3 to 4.8 microns(see beans note below); if the section remains intact, the kernel is classified as hard, and if the section does not remain intact, the kernel is classified as soft.
Re microns: a human hair is between 4 and 8 microns thick.
This PDF file has excellent information re flour, types, process, whitning agents, etc etc.
Well worth reading.
http://media.wiley.com/product_data/excerpt/69/04712685/0471268569.pdf
The book that is excerpted from is How Baking Works by Figoni, ISBN 0-471-26856-9.
sPh
I did not realize it was from a book, thank you and I will note author and look him up when I return to Canada.