The Bakers’ ABC: G is for Gleet or gleety

Moistness of a surface. The word is sometimes used to describe a  dough that has seemingly a cold wet surface and is sticky, or to describe any surface from which water is exuded.

From The Baker’s ABC by John Kirkland, formerly Head Teacher of National School of Baking, published 1927 by Gresham

ETA: When I posted this, I was (mercifully) unaware that gleet had any other definitions, proceed with caution.

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One response to “The Bakers’ ABC: G is for Gleet or gleety

  1. This strikes one as being an extremely useful word.