GERMAN MEASURES AND GLOSSARY

HI GUYS!
I REMEMBER VERY WELL WHEN I STARTED TO STUDY THE GERMAN BAKERY.
IT WAS VERY DIFFICULT BECAUSE EVERY WORDS WERE DIFFERENT THAN ENGLISH OR THE PORTUGUESE (MY LANGUAGE).I DIDN´T KNOW HOW TO DO THE RECIPES!.HEHEHEH.
TODAY, AFTER TOO MUCH STUDY, THE HISTORY IS OTHER.EHEHEH.                                   SO,I THOUGHT TO DO THIS BLOG TO HELP EVERYONE INTERESTED IN GERMAN RECIPES.
IT IS NOT TOO MUCH! BUT HELP US A LOT!

                                                                                                                                          BACKPULVER = BAKING POWDER
BACKEREI = BAKERY
BACKMALZ = MALT
BACKFETT = SHORTENING
BACKOFEN= (BAKING) - OVEN - EXEMPLE: BACKOFEN BEI 175 C ( BAKING AT 175 C)
BRÖT = BREAD
BRÖTCHEN = ROLLS
BASILIKUM = BASIL
BUTTER = MARGARINE
BUTTERSCHMALZ = CLARIFIED BUTTER
DINKEL = SPELT
EI(R) = EGG(S)
EIGELB = YOLK EGG
EIKLAR - WHITE EGG
ESSLÖFFEL (EL) = TABLESPOON
FRISCHHEFE = FRESCH YEAST
GRAMM = GRAM
GRIESS(B) = SEMOLA
GRUNDREZEPT = BASIC RECIPE
HARTWEIZEN = DURUM WHEAT
HAFER = OAT
HEFE = YEAST
HEFETEIG = YEASTED DOUGH
HIRSE = MILLET
INGWER = GINGER
KARTOFFEL = POTATES
KASTENBROT =  BAKING FORM BREADS
KEKES = COOKIES
KONDITOREI = CONFECTIONERY
KRAUT = HERB
KUCHEN = CAKE
KÜMMEL = CARAWAY SEEDS
KÜRBISSAMEN = PUMPKIN SEEDS
LAIB = LOAF
LAIBE = LOAVES
LANDBROT = COUNTRY BREAD
MANDEL = ALMOND
MEHL = FLOUR
MUSKATNUSS = NUTMEG
MOHL = POPPY SEEDS
MILCH = MILK
NATRON = BAKING SODA
NATURJOGHURT = PLAIN YOUGURT
NELKE(N) = CLOVE(S)
NELKENPFEFFER = ALLSPICES
OFEN= OVEN
ÖL = OIL
PRISE =  PINCH - APPROX. 1 GRAM.
PRÜFEN = PROOFING
PUDER ZUCKER = POWRED SUGAR
QUARK = FLESH CHEESE
REZEPT(E) = RECIPE(S)
ROGGEN = RYE
ROSINEN= RAISINS
RÜHRTEIG = AGITATING PASTE
SAHNE = CREAM MILK
SALZ = SALT
SAUER = SOUR
SAUERTEIG SOURDOUGH
SPEISESTÄRKE = CORNSTARCH
SALBEI = SAGE
SCHALE = PEEL(ORANGE/LEMON)
SESAM = SESAME
SOJA = SOY
TEIG = DOUGH
TEELLÖFEL(TEEL OR TL) = TEASPOON
TRÖCKENHEFE = AVTIVE DRY YEAST
VANILLEZUCKER = VANILLA - FLAVORED SUGAR
VOLLKORNMEHL = WHOLE WHEAT FLOUR
VORGEHELZT = PREHEATED
VORTEIG = BIGA / POOLISH - FIRST DOUGH
WASSER = WATER
WEIZENGRIESS = SEMOLINE
WELZEN = WHEAT
WIEGEN = WEIGH
ZITRONENSCHALE(N) = LEMON PEEL(S)
ZITRONENMELISSE = LEMON BALM
ZIMT - CINNAMON
ZUTAT(EN) = INGREDIENT(S)
ZUCKER = SUGAR
ZWIEBEL - ONION

ENJOY IT!
EDUARDO SCHÜTZ TURLAJ -PADEIRO GAÚCHO-( GAÚCHO BAKER)
MY OTHER BLOG:
http://fermentonatural.blogspot.com
* "fermento natural" in portugues language is the same that: "natural leaven"