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 at around 10 degrees Celsius).
  • Under proofing: this is when dough fails to be proved for long enough - resulting in hard and tight baked goods
  • Over proofing: this is when a dough is proofed for too long (over the recommended two and a half hours). This can cause the dough to become too loose and to not hold its shape when baked.
  • Banneton basket: a banneton basket is a proofing basket which is made to keep dough in shapes ideal for proofing
  • Yeast: yeast is a type of fungus used in baking to promote the process of fermentation. Yeast can be used fresh, active, dry, instant or as sourdough starters.


Have other baking terms you want to learn more about? Visit Suprima Bakeries’ website for more explanations on the most common baking terms!


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