Strong bread flour is a common term used to describe a flour that is rich in protein.
The airated bubbles in bread and sourdough loafs require a strong structure and form typical of a high protein value.
A process of resting a mixture of yeast, flour and water in a suitable setting. The intention of which is to cultivate and encourage fermentation.
A process of creating a protective coating on metal products. Thin oil is baked in (polyerization) and will repel irritants.