flour and yeast

wheat

grain used to make flour

flour

ground wheat

milling

grinding wheat into flour

kernel

whole wheat seed

bran

outer layer (fiber)

germ

nutrients part

endosperm

starchy middle

harvesting

cutting and collecting wheat

threshing

separating grain from plan

winnowing

separating grain from chaff with air

chaff

light outer husk (not used or eaten)

hull (husk)

outer covering

all-purpoe flour

medium protein, general use (10-12%)

whole wheat flour

whole grain, more fiber, dense (13-14%)

cake flour

low protein, soft texture (7-9%)

pastry flour

soft, for pastries (8-10%)

00 flour

very fine pizza/pasta (10-12%)

bread flour

high protein, strong, chewy (12-14%)

self rising flour

has baking powder and added salt (10-11%)

refined flour

bran and germ removed

whole grain

all parts included

enriched flour

nutrients added back

protein

controls texture

gluten

makes dough stretchy

high protein

strong, chewy

low protein

soft, tender

yeast

living organism that makes bread rise

fermentation

yeast makes gas

carbon dioxide (CO2)

gas that rises dough

active dry yeast

needs warm water first

instant yeast

mix directly

rapid rise yeast

works fast

cake yeast

fresh yeast

sourdough

natural yeast

proofing

activating yeast in warm water

warm water

activates yeast

sugar

feeds yeast

time

needed for rising

leavening agent

makes food rise

baking powder

chemicals rise fast (no yeast)

dense

heavy texture

light/fluffy

soft and airy