Glossary
Plain-English definitions for the words buyers and makers hit in our world — hanging weight, baker's percentage, feed conversion, COGS, AWG, superfat — with examples, dos/don'ts, and the math they plug into.
These are documentation copies. The canonical version of each term lives on brothh.com.
Food & Cooking
Everyday kitchen math — scale recipes, convert units, plan meals, nail ferments.
Baker's Percentage
Every ingredient in a bread recipe expressed as a percent of flour weight. Flour is always 100%. Water 65-75%, salt ~2%, levain 15%.
Brine
A salt-water solution (wet brine) or salt rub (dry brine) that seasons and tenderizes meat by denaturing proteins and pulling moisture in.
Maillard Reaction
The browning chemistry between amino acids and sugars at 300°F+. Responsible for the crust on seared steak, bread, coffee, and roast vegetables.
Sourdough Starter
A live culture of wild yeast and lactic-acid bacteria kept alive by regular flour + water feedings. The leavening engine for sourdough bread.