Scottish National Dictionary (1700–)
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First published 1971 (SND Vol. VIII).
This entry has not been updated since then but may contain minor corrections and revisions.
SPRENT, n.2 Also sprint. A hollow, depression or well made in a heap of flour to contain water or milk, etc., before mixing (Sc. 1950 A. R. Daniel Bakers' Dictionary). Comb. sprint-board, a board in a baker's trough which serves to confine fermenting dough or keep it separate from other dough. Also in reduced form sprent (Ib.).Sc. 1825 in Jam.:
For Loaf-Bread Take half a peck of good fresh flour, and lay it on a table, make a sprent, or hole in the middle to hold the water.Sc. 1903 Confectionery and Baking Craft (March 1947) 119:
“Sprint” boards are the boards used for dividing the space in a trough, and in any part of the country are known as “pen” boards.
