Baking Terms You Should Know
With the COVID-19 pandemic keeping so many individuals indoors, perhaps it is time to take up a new hobby. Amongst all the newly founded quarantine hobbies, baking has emerged as one of the most rewarding and fun hobbies to learn. If you are just getting started with baking, you’ll notice that there are a lot of technical words used in baking blogs and recipes. Here are a few baking terms you should get familiar with: Fermentation : fermentation is a process in baking in which carbohydrates are broken down into carbon dioxide and alcohol (usually by yeast) Proofing yeast : this is another baking process whereby dry yeast is dissolved in warm water to rehydrate Proofing : proofing is when dough is allowed to rise right before baking. Proofing can sometimes also be referred to as the entire fermentation process. Retarding : retarding refers to the process of chilling dough in order to slow down yeast activity. This can be done with a special refrigerator known as a dough retarder (kept a...