Stretch and fold
A technique for strengthening gluten in a dough without too much mixing or kneading. Especially useful for high hydration doughs.
Glossary
Whether you’re reading one of my books, or a feature, following a recipe, or you have stumbled across this page on a google search, you may encounter some unfamiliar terms, especially if you’re new to baking. I often write about health and lifestyle medicine alongside my recipes and articles. I believe that knowledge is empowerment, and I never want to oversimplify or water down the information I share.
Too often, we assume people don't want deeper insights, but I believe that understanding the ‘why’ and ‘how’ behind baking leads to better, more intentional choices. The purpose of this glossary is to ensure that everyone—regardless of their background or level of baking experience—has equal access to the knowledge they need to bake bread that is not only delicious but deeply nourishing.
It’s not just about making bread; it’s about making sure that the people you bake for are nourished, ensuring that the bread you bake possibly impacts you, and is full of nutrients and made with purpose and care. So this glossary has been created so I can share that knowledge as generously and widely as possible in the hope that you will, in turn do the same.
Please get in touch if you have any suggestions for additions.
Kind regards
Dr Vanessa Kimbell
Tempering
Slowly raising the temperature of an ingredient that is sensitive to heat.
The Immune System
Immune System The immune system is a complex network of cells, tissues, and organs that work together to defend the body against harmful pathogens such as bacteria, viruses, and other …
Thermal death point (TDP)
The temperature at which yeast is killed as the loaf is baked. This is 55-60oC (130-140oF).
Triticale
A hybrid of wheat and rye, combining the yield of wheat with the disease resistance of rye.
Tryptophan
An essential amino acid used to build proteins. It can’t be synthesised in the human body, so foods containing tryptophan need to be included as part of a healthy diet. …
UFP – Ultra Proceed Foods
Ultra-processed foods (UPFs) are products made mostly or entirely from substances derived from foods, along with additives. These substances include refined sugars, oils, fats, and salt, as well as artificial colors, …
Vitamin B1 (Thiamine)
Vitamin B1 belongs is one of eight essential B vitamins. It is a water-soluble vitamin and is used in nearly every cell in the body. It is important for maintaining …
Vitamin B12
Our bodies need vitamin B12 to maintain a healthy nervous system and to make red blood cells. The best dietary sources of vitamin B12 are meat, fish, dairy products and …
Vitamin B2 (Riboflavin)
Vitamin B2 is a water-soluble vitamin found in grains, plants and dairy products. Only small amounts of this vitamin be stored in the body, so we need a daily dose to keep …
Vitamin B3 (Niacin)
Vitamin B3 is a water-soluble vitamin which is part of the vitamin B complex. Like all B vitamins, niacin helps your body convert food to the energy it needs. Vitamin …
Vitamin B5 (Pantothenic acid)
Vitamin B5 is found in wholegrains and many vegetables. Like the other B vitamins, vitamin B5 plays an important role in energy metabolism, helping convert dietary carbohydrates, proteins and fats into energy. …
Vitamin B6 (Pyridoxine)
Vitamin B6 is a water-soluble vitamin with a range of health benefits. Most people get all the vitamin B6 they need from their diets. It is found in foods such …
Vitamin E
Vitamin E is a fat-soluble vitamin, which plays a role as an antioxidant in the body. It is an important vitamin, helping maintain healthy skin and eyes, supporting our immune system and …
Vitamin K
Vitamin K is a fat-soluble vitamin which is used in the body to produce a protein that plays an important role in blood clotting. It is also essential in building strong bones, helping …
Wheat
Wheat is a type of cereal grain that has been an important staple food for thousands of years. It is a good source of nutrients and is used to make …
White whole wheat
A flour milled from white wheat, which has a lighter and milder flavoured bran. White whole wheat is made from the whole grain, including the bran, germ and endosperm, unlike …
Wholegrain flour
When I use the term wholegrain flour I consider this to be flour milled from grains from cereal plants which contain three different parts called the bran, the germ and the …
Winter wheat
Wheat varieties that are sown in autumn for a crop the following year. The majority of wheat grown in the UK is winter wheat.
Xylooligosaccharides (XOS)
Xylooligosaccharides (XOS) are polymers of the sugar xylose and are produced from both prebiotic hemicellulose fibres, Arabinoxylan (AX) and Xylan upon their interaction with probiotics in our gastrointestinal tract. We …
Yeast
A single celled organism that converts simple sugars to alcohol and carbon dioxide through fermentation.
Zinc
Here at the Sourdough School we use a wide range of wholegrain and ingredients in our flour. Whole grains, including whole wheat, oats, barley, bread, pasta, oatmeal, quinoa, and rice, …