Author Topic: Definitions Please (or What does that mean?)  (Read 2452 times)

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Offline Sour_Jax

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Definitions Please (or What does that mean?)
« on: June 30, 2005, 08:39:39 AM »
Here is a short list of commonly used terms on this site although I have a "working knowledge" of what many of these things are I just need clarification, and perhaps those new to this site can come to this thread and find the definitions to various words used on this site that aren't used in everyday conversations.

ADY-Active Dry Yeast
Autolyse-
Baker's Percentage-
IDY-Instant Dry Yeast
KASL-King Arthur Sir Lancelot Flour
Poolish-
Preferment-
Sponge-
Starter-
Sourdough-

I'm sure there are a lot more than this but these are the ones that came to mind.
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Online Pete-zza

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Re: Definitions Please (or What does that mean?)
« Reply #1 on: June 30, 2005, 08:54:43 AM »
What you are asking for is being considered. See http://www.pizzamaking.com/forum/index.php/topic,1466.0.html.

In the meantime, except for "autolyse", you will find answers to your own questions at the following links:

http://www.kingarthurflour.com/stuff/contentmgr/files/4a1eb4311b0be08b2b590b39ac3f2c77/download/bakers_percentage.pdf
http://www.kingarthurflour.com/stuff/contentmgr/files/4a1eb4311b0be08b2b590b39ac3f2c77/download/KAF-04-009%20Preferments.pdf
http://www.kingarthurflour.com/stuff/contentmgr/files/4a1eb4311b0be08b2b590b39ac3f2c77/download/KAF-04-009%20Yeast.pdf
http://www.kingarthurflour.com/stuff/contentmgr/files/4a1eb4311b0be08b2b590b39ac3f2c77/download/Primary%20sell%20sheet.pdf

"Autolyse" is a process by which flour and water (and sometimes with or without yeast) are mixed and allowed to rest for a specified period in order to increase the absorption of the water by the flour. The term is also often used more generally (but often incorrectly) to describe any similar rest period to which dough is subjected. For a more complete discussion, see Reply #47 at http://www.pizzamaking.com/forum/index.php/topic,1298.msg12139.html#msg12139.

Peter
« Last Edit: June 30, 2005, 09:21:33 AM by Pete-zza »

Offline Sour_Jax

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Re: Definitions Please (or What does that mean?)
« Reply #2 on: June 30, 2005, 09:55:33 AM »
Perhap the "Glossary" thread should be "sticky-ed" so that newbies can find these easier. Just a suggestion.  I know about some of the things in my post, like Baker's %, poolish/sponge, etc.  My post was more for others than myself, but I was hoping to learn a few more things.
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Give a man a pizza, he'll be happy for a day.
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Online Pete-zza

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Re: Definitions Please (or What does that mean?)
« Reply #3 on: June 30, 2005, 10:13:52 AM »
Sour Jack,

Even creating a glossary is no small task. Someone has to take responsibility for the project and bring it to fruition. I happen to have a fairly elaborate system of bookmarks to help me find things--which I used to respond to your earlier post. I also use the search feature on the site almost daily to find answers to my own questions. Too often, it is far easier for someone to just open a new thread to ask a question that has been asked and answered ten times before. That's how you can end up with ten threads on the same subject. Hopefully, the glossary will reduce that practice.

Also, I think Randy's idea to reorganize the content of the site has been a great one and a big help, not only for new members but for everyone else also. It's far easier now to find particular topics and answers to questions by just looking at the threads under each subtopic. There are now fewer such threads to wade through than under the former system of organizing topics. The new system is also less susceptible to messages being posted in the wrong places.

Peter
« Last Edit: June 30, 2005, 10:39:16 AM by Pete-zza »


 

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