I propose as follows;
Post any terms, including bakers acronyms and definitions that may be relevant and accurate. I will then continue to compile a running list in this post with bulleted points. The term must be stated with a clear definition in this way here:
- Sourdough a mixture of cereal flour/meal and water that harbours dominant endemic populations of yeasts and lactobacillus in a symbiotic relationship fermenting endemic dough nutrients to aerate or leaven a dough typically used for "sourdough" bread.
Ok, I'll accept input into refinement of these terms but your arguement must be supported with fact and historical precedence. When there is consensus, I'll include it in the list. I expect the majority of the terms to be straight forward but there might be some contention with some terms and proper nouns. I'm sure we can get through it over the course of a year? six months? we'll see.
BTW I'll accept discussion about the meanings of relevant words and anything that generally fits in with the purpose of this thread, but please lets not clog this with hugs and kisses type of chit chat, there's plenty of room for that on the rest of the board.
I'll accept your correction (my typing is prone to errors) at any time but since I'm going to be compiling we need to determine who should have the casting vote if a term meaning needs a resolution for acceptance. I't may not come to that, but .......
Is there broad agreement on this? Aye or nay?
I've posted a draft of the table - below - discussed in the thread. However, I've edited this table, removed "sourdough leaven content". Upon objections from the floor it was considered peripheral to a set of sourdough baking terms and definitions. As stated a poll will be conducted in the near future to gauge the support, or lack of support, for these terms.
|Function||My adopted terms||Definition|
|Inoculating culture||Starter||A small portion of mature sourdough used to inoculate or "start" a larger batch of flour and water referred to as "sourdough or leaven". At maturity the original weight of "starter" is removed to inoculate or start the next sourdough or leaven, hence it is not included in the yield calculations.|
||A portion of the total bread dough flour weight inoculated by a starter to form a mature dough of endemic flora - including but not limited to: lactobacillus, and endemic yeasts - used to aerate and produce bread dough maturity. Sourdough leaven can be a single stage fermentation or multiple stage fermentation to maturity.|
||Sourdough Leaven Bread dough||
A dough containing all the final ingredients, including but not limited to: sourdough leaven, that is used as the final dough in the bread making process. This dough is baked to form bread.
|Sourdough leaven fermentation||the process of fermenting sourdough leaven is initiated by a polyculture in a natural symbiosis of endemic origin. Typically a mix of lactobacillus and sourdough leaven yeasts. Bakers yeast strains are not deemed typical nor included. |
|The product||Sourdough Leaven Bread||Bread of sourdough leaven; does not include any other fermentation other than the endemic polyculture of sourdough leaven from the first to the final stage until entry into the oven.|