diff --git a/book/book.tex b/book/book.tex
index dcec49df..ea4206b2 100644
--- a/book/book.tex
+++ b/book/book.tex
@@ -53,6 +53,9 @@ \chapter{Baking}%
 \chapter{Troubleshooting}
 \input{troubleshooting/misc}
 
+\chapter{Glossary}
+\input{glossary/glossary}
+
 \backmatter
 \printbibliography
 {%
diff --git a/book/glossary/glossary.tex b/book/glossary/glossary.tex
new file mode 100644
index 00000000..6332e3ee
--- /dev/null
+++ b/book/glossary/glossary.tex
@@ -0,0 +1,374 @@
+\begin{quoting}
+This glossary provides definitions and explanations for terms frequently
+used in bread making. Understanding these terms is essential for both
+novice and experienced bakers aiming to master the art and science of
+bread making. The glossary is arranged alphabetically for easy reference.
+\end{quoting}
+
+\textbf{Acetic Acid:} A type of organic acid produced by hetero fermentative lactic
+acid bacteria and acetic acid bacteria during fermentation. It gives sourdough bread
+its characteristic tangy flavor and helps to preserve the bread by lowering its pH.
+The flavor of acetic acid has a more vinegary profile.
+
+\textbf{Alveograph:} A device used primarily in the evaluation of wheat flour's
+baking quality. The alveograph assesses the dough's rheological properties,
+particularly its extensibility and resistance to extension, by inflating a piece
+of dough like a balloon until it bursts. The resulting chart, or ``alveogram'',
+displays a curve that represents the balance between the dough's elasticity and
+extensibility. Specific parameters derived from the curve, such as the P (pressure
+required to inflate the dough) and L (extensibility of the dough), provide invaluable
+insights to bakers and millers regarding the flour's potential performance in
+bread-making. By analyzing the alveogram, professionals can make informed decisions
+about the suitability of a flour for certain baking applications, as well as
+potential blending needs with other flours.
+
+\textbf{Alveoli (sg: Alveolus):} The little pockets that form the crumb, formed by
+the gluten matrix trapping carbon dioxide.
+
+\textbf{Alpha-amylase:} A type of amylase that breaks down starch molecules into
+shorter fragments, producing maltose and some glucose.
+
+\textbf{All purpose flour:} A general flour that’s balanced to make breads and also
+cakes. In germany this is type 550.
+
+\textbf{Amylase:} An enzyme that breaks down starches into simpler sugars, facilitating
+the fermentation process in beer and bread making. When making beer the temperature
+of the brew is kept for extended periods at certain temperatures to ensure that most
+starches are broken down to sugars. These sugars are then consumed by the microbes
+during the fermentation process.
+
+\textbf{Autolyse:} A process where flour and water are mixed and then left to rest
+before adding other ingredients. This activates enzymes such as amylase and protease.
+By doing so the bulk fermentation time is shortened and the final loaf will have
+better properties. The browning of the loaf becomes better and the crumb fluffier.
+An autolyse is recommended when using a high percentage of starter to inoculate the
+dough (> 20\%). An alternative easier approach can be the fermentolyse.
+
+\textbf{Baker’s math:} Baker’s math is a ratio based system of sharing recipes,
+making them easily scalable. It’s based on the total weight of the flour in a formula,
+where each ingredients weight is divided by the flours weight to give a percentage.
+For 500 grams of flour you could be using 60\% of water (300 grams), 10\% of starter
+(50 grams) and 2\% of salt (10 grams).
+
+\textbf{Baker’s percentage:} See Baker’s math.
+
+\textbf{Baking:} The final, transformative step in bread making wherein dough is
+exposed to high temperatures, causing a series of chemical and physical reactions
+that result in a finished loaf of bread. During the baking stage:
+
+1: \textit{Yeast Activity \& Oven Spring:} In the initial phase of baking, the
+temperature inside the dough rises, increasing yeast activity. This results in rapid
+carbon dioxide production, leading to what bakers refer to as ``oven spring'', or the
+rapid rise of the loaf.
+
+2: \textit{Protein Coagulation:} As the temperature continues to climb, the proteins
+in the dough, primarily gluten, begin to coagulate or set, which gives the bread its
+structure.
+
+3: \textit{Starch Gelatinization:} Starches absorb water and swell, eventually
+gelatinizing. This process contributes to the crumb structure of the bread.
+
+4: \textit{Caramelization \& Maillard Reaction:} The crust of the bread browns due
+to two primary reactions: caramelization of sugars and the Maillard reaction between
+amino acids and reducing sugars. This not only affects the appearance but also imparts
+a distinctive flavor and aroma to the bread.
+
+5: \textit{Evaporation of Acids:} Some acids produced during fermentation evaporate at
+certain temperatures during baking. This evaporation can influence the final flavor
+profile of the bread, making it less tangy than the unbaked dough. By extending the
+baking time the acids become less concentrated and the dough can lose some of its tang.
+
+6: \textit{Moisture Evaporation:} Water in the dough turns to steam and begins to
+evaporate. The steam contributes to the oven spring and also helps in gelatinizing
+the starches.
+
+7: \textit{Crust Formation:} The outer layer of the dough dries out and hardens to
+form a crust, which acts as a protective barrier, keeping the inner crumb moist.
+
+\textbf{Banneton:} A wicker basket used to shape and support dough during its final
+proof. The bannetons are typically made out of rattan or wood pulp. An alternative
+DIY solution is to use a bowl with a kitchen towel inside. While resting inside of
+the banneton the dough’s surface dries out and becomes easier to score before baking.
+
+\textbf{Bench rest:} A short resting period given to the dough after preshaping
+allowing the gluten to relax a little bit and making shaping easier. Most people
+bench rest for 10 minutes up to an hour. The bench rest becomes especially important
+when making pizza doughs. Without an extended bench rest the dough is too elastic and
+can not be shaped.
+
+\textbf{Beta-amylase:} An enzyme that further breaks down the starch fragments
+produced by alpha-amylase into maltose.
+
+\textbf{Bread flour:} A flour that is perfect for sourdough bread making. It features
+a higher amount of gluten and can thus ferment for a longer period of time.
+
+\textbf{Brühstück:} A German baking technique similar to a scald. It translates as
+``boil piece''. Hot or boiling water is poured over whole grain flour or crushed grains,
+then cooled and mixed with the main dough. This process helps in moisture retention
+and can enhance the flavor and texture of the final bread. Also see \#Scald.
+
+\textbf{Bulk Fermentation:} The initial rising period after mixing all the ingredients.
+The dough is typically allowed to rise until it increases to a certain volume. The
+volume of increase depends on the flour that is used. When baking with wheat flour
+the gluten amount of the flour is the deciding factor. The more gluten your flour has
+(protein) the longer you can bulk ferment. A longer bulk fermentation improves the
+flavor and texture of the final bread. It becomes tangier and fluffier. You can aim
+for a 25\% size increase of your dough and then slowly increase this to find your
+flour’s sweetspot. This is highly dependant from flour to flour. When using low gluten
+flour like rye you need to be careful as the longer fermentation can create a too
+sticky dough which collapses and does not hold its shape anymore.
+
+\textbf{Cake flour:} Cake flour is a light, finely milled flour with a lower protein
+content than all-purpose flour. It's ideal for tender baked goods like cakes, cookies,
+and pastries.
+
+\textbf{Scald:} A method where boiling water is poured over flour, grains, or other
+ingredients and then allowed to cool. In baking, this process can gelatinize the
+starches in the flour or grains, resulting in a dough that retains moisture better,
+provides a softer crumb, and potentially extends the bread's shelf life. Additionally,
+scalding can help inactivate certain enzymes which can be detrimental to the dough's
+quality. The scalding technique can also enhance the overall flavor and aroma of
+the bread, bringing out more pronounced grainy notes and reducing bitterness
+sometimes found in certain whole grains.
+
+\textbf{Coil fold:} A special stretch and folding technique. The coil fold is
+very gentle on the dough and is thus excellent throughout the bulk fermentation.
+By applying the coil fold the dough strength is improved by minimising damage
+to the dough structure.
+
+\textbf{Crumb:} The inner texture of the bread, which is characterized by the size,
+shape, and distribution of the holes (or ``alveoli''). It's what's inside once you slice
+a loaf of bread open. A ``tight crumb'' refers to bread with small, evenly distributed
+holes, while an ``open crumb'' has larger, more irregular holes.
+
+\textbf{Diastatic malt:} Malted grain that has been dried and then ground into a powder.
+This malt contains enzymes that can break down starches into sugars, which can be
+beneficial in the fermentation process for bread. When added to dough, it can improve
+the bread's flavor, color, and shelf life.
+
+\textbf{Discard:} The portion of sourdough starter that is removed and not fed when
+maintaining the starter. This is often done to prevent the starter from becoming too
+large and unmanageable. Discard can be used in various recipes or thrown away.
+
+\textbf{Dividing:} The process of breaking the dough mass into smaller pieces,
+typically to shape into individual loaves or portions.
+
+\textbf{Dough Hydration:} Expressed as a percentage, it's the amount of water in a
+dough relative to the amount of flour. A higher hydration dough will be wetter and
+stickier, while a lower hydration dough will be firmer. For example, a dough with 500g
+of flour and 375g of water has a hydration of 75\%.
+
+\textbf{Dough Strength:} Refers to the dough's resilience, elasticity, and structure.
+A strong dough can be stretched without tearing and holds its shape well. This is
+largely influenced by the flour's protein content and the development of the gluten
+network.
+
+\textbf{Dutch oven:} A heavy-duty pot with a tight-fitting lid, often made of cast
+iron. It's used in baking to trap steam during the initial phase of baking, helping
+to create a crusty exterior on bread.
+
+\textbf{Feed:} The act of adding fresh flour and water to maintain a sourdough
+starter. Regular feeding keeps the starter active and healthy.
+
+\textbf{Fermentation:} The metabolic process by which microorganisms such as yeast
+and bacteria convert carbohydrates (like sugars) into alcohol or acids. In bread
+making, this produces carbon dioxide which causes the dough to rise.
+
+\textbf{Fermentolyse:} Using a small amount of starter to slow fermentation.
+It's a method where fermentation and autolyse are combined. Typically around 10\%
+of starter is used for the fermentolyse. The flour, water and starter are mixed
+together. By adding the starter early the dough becomes more extensible and easier
+to handle.
+
+\textbf{Fool’s Crumb:} A term used to describe a crumb structure that has several
+large pockets or holes, rather than an even distribution of smaller holes. This
+isn't necessarily a desired feature, as it can indicate uneven fermentation or
+improper shaping techniques.
+
+\textbf{Elasticity:} A property of dough that describes its ability to return to
+its original shape after being stretched or deformed. It's influenced by the flour's
+protein content and the development of the gluten network.
+
+\textbf{Extensibility:} Refers to the dough’s ability to be stretched or extended
+without tearing. It's the opposite of elasticity and is desirable in certain types
+of breads, like ciabatta, that have a more open crumb structure.
+
+\textbf{Homogenizing:} The act of creating a consistent and uniform mixture. For
+flours like einkorn and rye, where gluten alignment isn't the main goal, kneading
+ensures that the dough achieves this homogeneous consistency.
+
+\textbf{Hooch:} A liquid layer that sometimes forms on top of a sourdough starter.
+It's an indication that the starter is hungry and needs feeding. It acts as a
+barrier shield and prevents the starter from catching mold. It can be mixed right
+back into the starter or extracted to make hot sauces.
+
+\textbf{Gluten:} A protein complex formed from gliadin and glutenin, found in wheat
+and some other grains. It provides elasticity and strength to the dough when
+properly aligned and developed. During the course of the bulk fermentation much of
+the gluten is degraded by the protease enzyme and lactic acid bacteria.
+
+\textbf{Kneading:} The manual or mechanical process of working dough to develop gluten
+in wheat and spelt-based breads, or to homogenize the dough mass in flours like
+einkorn or rye.
+
+\textbf{Kochstück:} See \#Brühstück
+
+\textbf{Lactic Acid:} Another organic acid produced by lactic acid bacteria during
+fermentation. It imparts a mild tangy yogurty flavor to sourdough bread and, along
+with acetic acid, contributes to the bread's overall acidity.
+
+\textbf{Maillard Reaction:} The Maillard reaction is one of the causes of food browning
+during cooking. The reaction occurs between reducing sugars and amino acids, and
+depending on the initial reactants and cooking conditions can produce a wide variety
+of end products with different tastes and aromas. Maillard reactions occur readily
+above 150 degrees centigrade, although will still occur much more slowly below that
+temperature. Optimal reaction rate occurs between pH 6 to 8, although it favours
+alkaline conditions.
+
+\textbf{Maltose:} A sugar produced from the enzymatic breakdown of starch by amylases.
+It's a primary food source for yeast during fermentation.
+
+\textbf{Non-diastatic malt:} Malted grain that has been dried at higher temperatures,
+deactivating its enzymes. It's used primarily for flavor and color in bread making.
+Amylase and protease become degraded at temperatures higher than 50°C.
+
+\textbf{Over fermenting:} A common problem when making wheat or spelt doughs. When the
+dough is fermented for too long most of the gluten in the dough is broken down. The
+resulting dough is very sticky. The final bread will be very flat and lose some of its
+typical texture. The crumb structure features many tiny pockets of air. A lot of the
+trapped gasses can diffuse out of the dough during baking. If you notice this during
+bulk fermentation it is advised to place the loaf inside of a loaf pan and then bake
+it after a 30 to 60 minute rest.
+
+\textbf{Over proofing:} The same as over fermenting, however happening during the
+proofing stage.
+
+\textbf{Oven Spring:} The rapid rise of the dough in the oven during the early stages
+of baking due to the expansion of trapped gases and water.
+
+\textbf{pH:} A measure of the acidity or alkalinity of a solution. The pH scale
+ranges from 0 to 14, where a pH value of 7 is neutral. Solutions with a pH value below
+7 are acidic, while those with a pH above 7 are alkaline or basic. Fermented
+foods with a pH below 4.2 are generally considered foodsafe. A pH meter can be
+used to monitor your sourdough bread's fermentation progres.
+
+\textbf{P/L Value:} A critical parameter derived from the alveograph test, the P/L
+value represents the ratio of the dough's tenacity (P) to its extensibility (L).
+Specifically:
+\begin{itemize}
+    \item \textbf{P (Pressure):} Refers to the pressure required to inflate the dough
+    during the alveograph test. It indicates the dough's resistance to deformation or
+    its strength.
+    \item \textbf{L (Length):} Represents the extensibility of the dough, or how far it
+    can be stretched before tearing.
+\end{itemize}
+The P/L ratio provides insights into the balance between the dough's elasticity and
+extensibility:
+\begin{itemize}
+    \item \textbf{Low P/L Value:} Indicates a dough that is more extensible than
+    resistant. This means the dough can be stretched easily, making it suitable for
+    certain products like pizza or ciabatta.
+    \item \textbf{High P/L Value:} Suggests a dough that has more strength than
+    extensibility. Such a dough is more resistant to deformation, which can be
+    preferable for products that require good volume and structure, like certain types
+    of bread.
+\end{itemize}
+The P/L value helps bakers and millers determine the suitability of a flour for
+specific baking applications. Adjustments in flour blends or baking processes might
+be made based on this ratio to achieve desired bread characteristics.
+
+\textbf{Preferment:} A mixture of a proportion of the doughs ingredients which is
+allowed to ferment before being added to the final bread dough. These can include
+sourdough, poolish, biga, pâte fermentée, or a general sponge.
+
+\textbf{Preshaping:} When dividing your large dough mass into smaller portions you end
+up having non-uniform pieces of dough. This makes shaping much harder because the
+resulting shaped dough will not be uniform. For this reason bakers drag the tiny dough
+pieces over the surface of the counter to create more uniform looking dough balls.
+
+\textbf{Proof:} The final rise of the shaped dough before baking.
+
+\textbf{Protease:} An enzyme that breaks down proteins, including gluten, into smaller
+peptide chains and amino acids. In the context of bread making, protease activity can
+both benefit and challenge bakers. Moderate protease activity can make dough more
+extensible, which can be helpful in some bread-making processes. However, excessive
+protease activity can weaken the gluten network, leading to doughs that are slack,
+sticky, and challenging to handle, and may result in breads with poor volume and
+structure. Factors such as fermentation time, dough temperature, and the source of the
+flour can influence protease activity in bread doughs. In sourdoughs, longer
+fermentation times, particularly at warmer temperatures, can lead to higher protease
+activity, as the acidic conditions activate cereal proteases. Flour from sprouted
+grains or malted grains can have higher protease activity due to the sprouting or
+malting process. Understanding and controlling protease activity is crucial in
+achieving desired bread quality and handling characteristics.
+
+\textbf{Pullman Loaf:} A type of bread loaf characterized by its perfectly rectangular
+shape and soft, fine crumb. It is baked in a special lidded pan called a Pullman pan
+or pain de mie pan. The lid ensures that the bread rises in a perfectly straight
+shape, without the domed top characteristic of other bread loaves. Pullman loaves are
+often sliced very thin and are popular for making sandwiches.
+
+\textbf{Rye:} A type of grain used in baking. Due to its low gluten content, breads
+made solely from rye flour tend to be dense. However, rye has a unique flavor and
+many health benefits, so it's often combined with wheat flour in baking. Pure rye
+breads are typically made with a sourdough process to help the dough rise.
+
+\textbf{Stretch and Fold:} S\&F is a technique used during the bulk fermentation phase
+to strengthen the dough and help align the gluten structure. Instead of traditional
+kneading, the dough is gently stretched and then folded over itself. This process is
+typically repeated multiple times throughout bulk fermentation.
+
+\textbf{Scalding:} A method where boiling water is poured over flour and then cooled
+down to room temperature. This process gelatinizes the starches in the flour,
+resulting in a dough that retains moisture better and has an improved shelf life.
+
+\textbf{Scoring:} Cutting the surface of the bread dough before it's baked. This
+allows the dough to expand freely in the oven, preventing it from bursting in
+unpredictable ways. It also provides a controlled aesthetic to the finished loaf.
+
+\textbf{Sift:} To pass flour or another dry ingredient through a sieve to remove lumps
+and aerate it.
+
+\textbf{Soaker:} A mixture of grain and water that is left to soak overnight (or for a
+specified amount of time) before being incorporated into bread dough. This helps to
+soften and hydrate the grains, making them easier to integrate into the dough and
+providing a moister crumb in the finished bread.
+
+\textbf{Sponge:} A type of preferment, a sponge is a wet mixture of flour, water, and
+yeast that is allowed to ferment for a certain period before being incorporated into
+the final dough.
+
+\textbf{Starter:} A fermented mixture of flour and water containing a colony of
+microorganisms including wild yeast and lactic acid bacteria. It's used to leaven
+bread.
+
+\textbf{Straight Dough:} A bread-making method where all ingredients are mixed
+together at once, without the use of a preferment.
+
+\textbf{Tangzhong:} A Chinese technique for bread-making, similar to the
+Japanese \textbf{\#Yudane} method. It involves cooking a small portion of the flour
+with water (or milk) to create a slurry or roux. This process, which can be seen as a
+variant of \textbf{\#Scald}, gelatinizes the starches in the flour, resulting in breads
+that are softer, fluffier, and have improved moisture retention. Once cooled, the
+Tangzhong is mixed with the remaining ingredients to produce the final dough.
+
+\textbf{Tight Crumb:} Refers to a bread crumb (the soft inner part of the bread) that
+has small, uniform air holes.
+
+\textbf{Wild Yeast:} Naturally occurring yeast, present in the environment and on the
+surface of grains, used in sourdough fermentation as opposed to commercial yeast.
+There’s wild yeast on almost any surface of plants. The wild yeasts live in symbiosis
+with the plant providing a shield against pathogens and receiving sugars from the
+photosynthesis of the plant in return. When the plant becomes weak the wild yeasts
+can become parasitic and consume the host.
+
+\textbf{Yeast:} Microorganisms that ferment the sugars present in the dough, producing
+carbon dioxide and alcohol and thereby causing the dough to rise.
+
+\textbf{Yudane:} A Japanese method of bread-making which involves the preparation
+of a starter by mixing boiling water with bread flour in a specific ratio, typically 1:1
+by weight. After mixing, the paste is left to cool to room temperature and then
+refrigerated overnight. The next day, it is combined with the remaining ingredients
+to make the dough. The Yudane method, essentially a type of \textbf{\#Scald}, helps in
+improving the texture of the bread, making it softer and fluffier while also enhancing
+its shelf life.
diff --git a/book/makefile b/book/makefile
index f574356d..a819f1ad 100644
--- a/book/makefile
+++ b/book/makefile
@@ -27,7 +27,7 @@ website_dir := static_website_html
 # List all files that are dependencies
 chapters = baking basics bread-types cover flour-types history intro mix-ins\
 		non-wheat-sourdough sourdough-starter storing-bread troubleshooting\
-		wheat-sourdough
+		wheat-sourdough glossary
 
 src_tables  := $(wildcard tables/table-*.tex)
 src_figures := $(wildcard figures/fig-*.tex) figures/flowcharts_tikz.tex
diff --git a/book/sourdough.sty b/book/sourdough.sty
index c6fea37e..50ab434d 100644
--- a/book/sourdough.sty
+++ b/book/sourdough.sty
@@ -96,6 +96,7 @@
   {wheat-sourdough/}
   {wheat-sourdough/shaping/}
   {non-wheat-sourdough/}
+  {glossary/}
 }
 
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