ear

Tok Pisin: ia

From Middle English ere, eare, from Old English ēare (“ear”), from Proto-West Germanic *auʀā, from the voiced Verner alternant of Proto-Germanic *ausô (“ear”) (compare Scots ear, West Frisian ear, Dutch oor, German Ohr, Swedish öra, Danish øre), from Proto-Indo-European *h₂ṓws (compare Old Irish áu, Latin auris, Lithuanian ausìs, Russian у́хо (úxo), Albanian vesh, Ancient Greek οὖς (oûs), Old Armenian ունկն (unkn), and Persian گوش (gôš)).

you can't make a silk purse of a sow's ear

(baking) A curled ridge in the crust of a loaf of bread where the dough was slashed before going into the oven and expands during baking.


prove

From Middle English proven, from Old English prōfian (“to esteem, regard as, evince, try, prove”) and Old French prover (“to prove”), both from Latin probō (“test, try, examine, approve, show to be good or fit, prove”, verb), from probus (“good, worthy, excellent”), from Proto-Indo-European *pro-bʰuH-s (“being in front, prominent”), from *pro-, *per- (“toward”) + *bʰuH- (“to be”). Displaced native Middle English sothen (“to prove”), from Old English sōþian (“to prove”). Doublet of probe. More at for, be, soothe.

der

You may also need to think about what the prove is doing to the loaf of bread — it is warming the dough and making it moist, allowing it to rise […]

2009, Paul Allam, David McGuinness, Bourke Street Bakery: the ultimate baking companion:


short

en-adj

short (comparative shorter, superlative shortest)

shorter (comparative)
shortest (superlative)

tall

antonym(s) of “having a small distance between ends or edges”

tall

antonym(s) of “of a person, of comparatively little height”

long

antonym(s) of “cricket, of a fielder or fielding position, relatively close to the batsman”

long

antonym(s) of “financial position expecting falling value”

From Middle English schort, short, from Old English sċeort, sċort (“short”), from Proto-West Germanic *skurt, from Proto-Germanic *skurtaz (“short”), from Proto-Indo-European *(s)ker-.
Cognates
Cognate with shirt, skirt, curt, Scots short, schort (“short”), French court, Dutch kort, German kurz, Old High German scurz (“short”) (whence Middle High German schurz), Old Norse skorta (“to lack”) (whence Danish skorte), Albanian shkurt (“short, brief”), Latin curtus (“shortened, incomplete”) and Proto-Slavic *kortъkъ. Doublet of curt. More at shirt.

I chose to interpret the references to butter and sugar as indicating that a short pastry was required. (Later editions suggest a biscuit-like texture.)

2013, Heston Blumenthal, Historic Heston, →ISBN, page 122:

(baking, of pastries, metallurgy) Brittle, crumbly. (See shortbread, shortcake, shortcrust, shortening, hot short, cold-short.)


proof

en-verb

proof (third-person singular simple present proofs, present participle proofing, simple past and past participle proofed)

proofs (present singular third-person)
proofing (participle present)
proofed (participle past)
proofed (past)

From Middle English proof, from Old French prove, from Late Latin proba (“a proof”), from Latin probō (“to prove”); see prove; compare also the doublet probe.

dough proofing

(transitive, baking) To allow (yeast-containing dough) to rise, especially after it has been shaped

yeast proofing

(transitive, baking) To test the activeness of (yeast).


sponge

en-noun

sponge (countable and uncountable, plural sponges)

→ Hindi: स्पंज (spañj)

→ Japanese: スポンジ (suponji)

→ Korean: 스펀지 (seupeonji)

→ Pashto: سپنج (spanj)

→ Welsh: spynj

→ Malay: span

From Middle English sponge, from Old English spunge, taken from Latin spongia, from Ancient Greek σπογγιά (spongiá), from σπόγγος (spóngos).

(baking) Dough before it is kneaded and formed into loaves, and after it is converted into a light, spongy mass by the agency of the yeast or leaven.


sponge

en-verb

sponge (third-person singular simple present sponges, present participle sponging or spongeing, simple past and past participle sponged)

sponges (present singular third-person)
sponging (participle present)
spongeing (participle present)
sponged (participle past)
sponged (past)

(intransitive, baking) To be converted, as dough, into a light, spongy mass by the agency of yeast or leaven.


curl

From metathesis of Middle English crulle (“curled, curly”), from Middle Dutch crul, crulle (“curl”), ultimately from Proto-Germanic *kruzlǭ (“bent or crooked object, curl”), of unknown origin; possibly from Pre-Germanic *grus-, contracted from Proto-Indo-European *gurus- (“twist, curl”), same source as Persian گرس (gors, “braid of hair”).
Cognate with Saterland Frisian Krulle (“curl, lock”), West Frisian krul (“curl”), Dutch krul (“curl”), German Low German Krull (“curl”), dialectal German Krolle (“curl”), Danish krølle (“curl”), Norwegian krull (“curl”). Related also to Saterland Frisian Kruus (“curl”), German kraus (“frizzy, crumpled, curly”), Danish krus (“curl”), Swedish krusa (“to crimp, curl”). Compare also Gothic 𐌺𐍂𐌹𐌿𐍃𐍄𐌰𐌽 (kriustan, “to grind, crush, gnash”).

unk

unknown

cog

(baking, chiefly in the plural) A thin, curved piece of chocolate used as decoration.


chou

From French chou (“cabbage”); compare French pâte à choux (“choux pastry”). Doublet of caulis, cole, and kale.

(baking) Choux pastry, usually in the form of a small round cake with a sweet filling.


shorten

en-verb

shorten (third-person singular simple present shortens, present participle shortening, simple past and past participle shortened)

shortens (present singular third-person)
shortening (participle present)
shortened (participle past)
shortened (past)

From Middle English shortnen, schortenen, equivalent to short + -en (verbal suffix). In some senses, a continuation (in altered form) of Middle English schorten (“to make short, shorten”), from Old English sċortian (“to become short”), from Proto-Germanic *skurtōną (“to shorten”).

inh

Corn flour makes delicious pie crust, and needs less lard to shorten it.

1894, Helen M. Laughlin, The Journal of Agriculture Cook Book, Journal of Agriculture Co., page 212:

(baking, of pastries, transitive) To make crumbly.


drizzle

en-noun

drizzle (countable and uncountable, plural drizzles)

Perhaps a back-formation from dryseling, a dissimilated variant of Middle English drysning (“a falling of dew”), from Old English drysnan (“to extinguish”), related to Old English drēosan (“to fall, to decline”), making it cognate to modern English droze and drowse. Compare also dialectal Swedish drösla.

cog

April 19, 2013,Felicity Cloake, "How to Cook the Perfect Lemon Drizzle Cake" in The Guardian
Drizzle is not normally good news. Not when it's falling from the sky, not when it's replacing a decent helping of sauce, and especially not when it's found on a menu in close proximity to the words "balsamic vinegar". Deliciously sticky, sweet and sour lemon drizzle cake is the one, and very honourable, exception.

The rest of the day is spent trying to concentrate on ingredient labels, ordering supplies, baking some fairy cakes for a hen party and two lemon drizzles, one for a new baby and one for an old dear's birthday.

2009, Jules Stanbridge, Sugar and Spice:

(baking) A cake onto which icing, honey or syrup has been drizzled in an artistic manner.


patent

en-adj

patent (comparative more patent, superlative most patent)

more patent (comparative)
most patent (superlative)

From Middle English patent, patente (“wide open; clear, unobstructed; unlimited; of a document: available for public inspection”) [and other forms], from Anglo-Norman and Middle French patent (modern French patent), and directly from their etymon Latin patēns (“open; accessible, passable; evident, manifest; exposed, vulnerable”), the present active participle of pateō (“to be open; to be accessible, attainable; to be exposed, vulnerable; of frontiers or land: to extent, increase”), from Proto-Indo-European *peth₂- (“to spread out; to fly”).

der

[ˈpʰæ̝ʔn̩t̚]

[ˈpʰe̞ɪʔn̩t̚]

(baking) Of flour: fine, and consisting mostly of the inner part of the endosperm of the grain from which it is milled.


buckle

en-noun

buckle (countable and uncountable, plural buckles)

Origin uncertain. Probably from Middle English bokelen (“to arch the body”), from Middle French boucler (“to bulge”, literally “to take the shape of a shield boss”), from the same ultimate origin as Etymology 1 above. In some senses, possibly from buck (“to bend, yield, buckle”) + -le (frequentative suffix).

suf

(countable, Canada, US, baking) Usually preceded by a descriptive word: a cake baked with fresh fruit (often blueberries) and a streusel topping.

murukuorrute-hedelmäkakku

cake baked with fresh fruit and a streusel topping


autolysis

From auto- (“self”) + -lysis (“breakdown”).

Autolysis involves combining only the flour and water and letting them sit for 15– 30 minutes before adding the leavening and salt. According to Calvel, this initial preparation gives the starch and the gluten proteins a chance to absorb as much water as possible without the interference of salt, and allows the gluten chains to shorten more […]

2004, Harold McGee, chapter 10, in On Food and Cooking: The Science and Lore of the Kitchen, Scribner, →ISBN:

(baking) A two-stage mixing process where water and flour are combined first before adding leavening and salt.


knock back

en-verb

knock back (third-person singular simple present knocks back, present participle knocking back, simple past and past participle knocked back)

knocks back (present singular third-person)
knocking back (participle present)
knocked back (participle past)
knocked back (past)

(transitive, baking) To press or knead (dough) so as to remove air bubbles.


retarder

LL-Q1860 (eng)-Flame, not lame-retarder.wav

(baking) A refrigerator used to slow down proofing of yeast when making dough.


flaky pastry

en-noun

flaky pastry (countable and uncountable, plural flaky pastries)

(baking, cooking) A form of pastry in which the fat (shortening) is rolled into the dough to produce a flaky texture.


starter dough

starter dough (countable and uncountable, plural starter doughs)

LL-Q1860 (eng)-Flame, not lame-starter dough.wav

(baking) A small amount of "live" dough used in traditional bakery to start the fermentation process necessary for preparing sourdough.

taikinajuuri

small quantity of dough to start fermentation


levain

(baking) A starter dough for sourdough bread.


overproof

en-verb

overproof (third-person singular simple present overproofs, present participle overproofing, simple past and past participle overproofed)

overproofs (present singular third-person)
overproofing (participle present)
overproofed (participle past)
overproofed (past)

The product may have an open or irregular grain because of the following: a. Underproofing or Overproofing the Dough. b. Too Little Fermentation. c. Baking in an Oven That is Too Cool.

1962 August 8, “Yeast Doughs”, in Pastry Baking (Department of the Army Technical Manual; TM 10-411; Department of the Air Force Manual; AFM 146-11), Washington, D.C.: Departments of the Army and the Air Force; U.S. Government Printing Office, →OCLC, part 2 (Production of Pastry Items), section IV (Faults, Causes, and Corrections), paragraph 173, page 134, column 2:

[I]f the loaf is overproofed, it will not rise or brown in the oven and will taste of alcohol. Usually, even the act of moving the overproofed loaf into the oven will cause it to collapse and flatten. If this happens, punch down the loaf, reshape it, and proof again. Although the flavor will be slightly compromised, the loaf will be saved. Note: You can only save it once, and this works best if the dough is overproofed by no more than 30 to 45 minutes. If the dough has been forgotten for hours, it's hopeless.

2008, Cindy Mushet, “Yeast Breads and Rolls”, in The Art and Soul of Baking, Kansas City, Mo.: Andrews McMeel Publishing, →ISBN, page 70:

Learn when dough is ready to be shaped. When the first rise is complete, dough should feel airy and have a lightness to it. […] With time, you will learn when the dough's lightness is good and be able to catch it before it overproofs.

2014, Tabitha Alterman, “Yeast and Wild Yeast (Sourdough) Breads: Fun with Fermentation”, in Whole Grain Baking Made Easy: Craft Delicious, Healthful Breads, Pastries, Desserts, and More: Including a Comprehensive Guide to Grinding Grains, Minneapolis, Minn.: Voyageur Press, Quarto Publishing Group USA, →ISBN, page 99, column 1:

(transitive, baking) To proof (allow dough containing yeast to rise) excessively.


underproof

underproof (third-person singular simple present underproofs, present participle underproofing, simple past and past participle underproofed)

underproofs (present singular third-person)
underproofing (participle present)
underproofed (participle past)
underproofed (past)

LL-Q1860 (eng)-Flame, not lame-underproof.wav


cinnamon roll

cinnamon + roll. In reference to the character, derives from a headline in The Onion satirical newspaper, "Beautiful Cinnamon Roll Too Good for This World, Too Pure" (23 January 2014) https://web.archive.org/web/20200306125704/https://local.theonion.com/beautiful-cinnamon-roll-too-good-for-this-world-too-pu-1819576048/amp.

(baking) A rolled pastry flavored with cinnamon and sugar.


finger bun

LL-Q1860 (eng)-Flame, not lame-finger bun.wav

(baking, cooking) A long, sweet baked bun topped with icing.


jam drop

LL-Q1860 (eng)-Flame, not lame-jam drop.wav

(baking) A small shortbread biscuit with a small amount of red jam in the centre.


overprove

overprove (third-person singular simple present overproves, present participle overproving, simple past overproved, past participle overproved or overproven)

overproves (present singular third-person)
overproving (participle present)
overproved (past)
overproved (participle past)
overproven (participle past)

LL-Q1860 (eng)-Flame, not lame-overprove.wav


underprove

underprove (third-person singular simple present underproves, present participle underproving, simple past and past participle underproved)

underproves (present singular third-person)
underproving (participle present)
underproved (participle past)
underproved (past)

LL-Q1860 (eng)-Flame, not lame-underprove.wav


cocoa powder

en-noun

cocoa powder (usually uncountable, plural cocoa powders)

LL-Q1860 (eng)-Flame, not lame-cocoa powder.wav

(baking, cooking) A powder derived from ground cocoa solids, which is used to make the drink of cocoa, various chocolate products, also used as an ingredient in baking.


windowpaning

LL-Q1860 (eng)-Flame, not lame-windowpaning.wav

(baking) A test of the texture of bread dough, stretching it out into a translucent sheet.


macaronage

So, my thought is to whip up all of the meringue with yellow and then do the macaronage with half of the meringue. As those are baking, I'll add green to the meringue left in the mixer, briefly whip that, and then do the macaronage on that half. Between the two sessions of macaronage and piping, I suspect I'll want a break.

2015 September 29, Jolenealaska, “How long and how can I hold meringue before macaronage?”, in Seasoned Advice, retrieved 2020-07-05:

Did I learn a lot about the intricacies of macaronage (the term used for folding the macaron batter), that I actually didn't know how to make a proper French meringue at the time, and the importance of using a kitchen scale? Yes. Did I master macarons? No.

2019 April 2, Tessa Huff, Icing on the Cake, →ISBN:

(baking) The step in making macarons where the wet and dry ingredients are carefully folded together.


predough

LL-Q1860 (eng)-Flame, not lame-predough.wav

(baking) An intermediate dough before making the final dough


hartshorn salt

hartshorn salt (countable and uncountable, plural hartshorn salts)

Compound of hartshorn + salt. From the original production method of heating antlers and hooves from certain animals; among other, hart.

ammonium bicarbonate
ammonium bicarbonate

(baking) A leavening agent consisting of ammonium bicarbonate and ammonium carbamate.


fake-bake

LL-Q1860 (eng)-Flame, not lame-fake-bake.wav

(baking) An unbaked food item passed off as genuinely baked.


dry biscuit

(baking, cooking) A hard or crisp baked good that is similar to a cracker or cookie.