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Emptins – “a liquid leavening usually made at home from potatoes or hops and kept from one baking to the next” (Merriam-Webster) . . . possibly the first version of a salt rising bread starter

Indian meal (or meal) – the name the Colonial settlers gave to cornmeal

Knead – to work bread dough into a uniform mixture by pressing and folding the dough with your hands

Light dough – dough that has risen and doubled in size

Meal – see Indian meal

Middlings – poor or coarsely-ground flour

Pinch – equal to 1/8 teaspoon

Proofer – a warm, moist chamber where bread dough is placed for the purpose of encouraging the fermentation and rising of the dough

Railroad yeast – An early type of starter. There are different versions in different cookbooks; an early version from the late 1800s uses ginger. Several early 1900s cookbooks describe it as a mixture of cake yeast, potatoes, salt, sugar, and water that is allowed to set overnight or longer. Yet other recipes describe the source as coming from the brewing process.

Raisin’ or Risin’ or Rising – other names for a salt rising bread starter

Saleratus – a form of potassium or sodium bicarbonate, either manufactured or found naturally on the ground

Scald – to heat to a temperature just short of the boiling point

Warm place – an area or place for raising a starter, sponge or bread dough that is around 104 - 110°F (40-44°C)

Wild microbes – a mixture of wild yeasts, bacteria and other microscopic organisms naturally found in our environments. When introduced in flour/water mixtures at the right temperature, they reproduce and produce gas to raise the dough, as well as provide flavor profiles to the finished product.