flour-liquid mixture with a consistency ranging from thin to thick, depending on the proportion of dry to liquid ingredients

flour-liquid mixture that is stiff enough to be shaped by hand

an ingredient that produces gases in batters and doughs, causing baked products to rise and become light and porous

to allow dough to rise a second time

process in which carbon dioxide gas and alcohol are produced

making quick breads by adding solid fat to dry ingredients before mixing in liquids

to mix solid fat and flour with pastry blender or two knives and cutting motion

bread baking method in which yeast is dissolved in warm water to activate growth

manipulating dough to develop the gluten and give the dough elasticity

technique for making quick breads by lightly mixing liquid ingredients into dry

breads leavened by agents that allow for immediate baking

a solid fat made from vegetable oil

organic leaver; microscopic fungus used in baking

white flour from just the grain's endosperm, gives structure for most baked products

contains a dry acid or acid salt, baking soda, and starch or flour

includes salt and baking powder, so you don't have to add them to the recipe separately

a dough made with flour, yeast, water and salt; has little to no fat or sugar

a dough made with the addition of shortening or other fat, plus other rich ingredients like eggs of milk

type of bread made with yeast batter and leavened with a starter

mixture of water, yeast and all purpose flour that has been fermented until it has a sour smell usually overnight