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Ingredients

Printed from https://gourmetgastronomer.com/ingredients/

Shared matter: the flours, waters, salts, milks, and sugars that several crafts use without owning.

Ingredient pages live here so bread, cheese, jam, and wine do not each invent their own flour or milk. A baker, a cheesemaker, and a preserving kettle can point at the same Wheat flour or Milk. Fruit belongs here too: Strawberry for jam, Grape for wine and jelly.

This is a catalog of substances, not a shopping list.

Ingredient

In this chapter

  • Grape — A berry grown for eating, juice, jelly, raisins, and wine, whose sugar, acid, and skins decide which of those foods it can become.
  • Milk — A secreted food whose fat, casein, whey proteins, and lactose become cheese, yogurt, and much of dairy cooking once they are heated or fermented.
  • Salt — Sodium chloride used to season food, tighten gluten, slow yeast, and — in cheese — draw whey and steer microbes.
  • Strawberry — A soft berry whose ripe flavor is excellent in jam and whose pectin is often too low to gel without help.
  • Sugar — Sucrose used as sweetener, as a pectin partner and preservative in jam, and as the fermentable that wine grapes already contain.
  • Water — The second ingredient in bread dough by weight, and the medium of fermentation, gluten formation, and oven steam.
  • Wheat — A cereal grain whose flour, bran, and germ are central to bread and to much of the world’s staple cooking.
  • Wheat flour — The milled endosperm of wheat, and the ordinary structure-building ingredient in bread, pastry, and many sauces.

Updated 2026-08-25. gg:topic:ingredients · CC BY 4.0

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Gourmet Gastronomer. "Ingredients." Gourmet Gastronomer. Updated August 25, 2026. https://gourmetgastronomer.com/ingredients/.

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Gourmet Gastronomer. (2026, August 25). Ingredients. https://gourmetgastronomer.com/ingredients/