Sourdough Glossary
Essential baking terms explained in plain language. Perfect for beginners learning the art of sourdough.
autolyse
A rest period where flour and water are mixed and left to hydrate before adding starter and salt. This develops gluten and makes the dough easier to work with. An alternative is the straight dough method where all ingredients are mixed at once.
banneton
A basket used to support shaped dough during its final proof. It helps the dough hold its shape and leaves decorative flour patterns.
bulk fermentation
The first rise after mixing, where the dough ferments as a single mass. During this time, you perform stretch and folds to build strength.
cold retard
Slowing down fermentation by placing dough in the refrigerator. This develops flavor and allows for flexible scheduling.
crumb
The interior texture of bread, including the pattern and size of air holes. An open crumb has large, irregular holes while a tight crumb has smaller, uniform ones.
crust
The outer layer of baked bread that becomes golden and crispy during baking. Steam in the oven helps develop a crispy crust.
fermentation
The process where yeast and bacteria consume sugars in flour, producing carbon dioxide gas and flavor compounds that make bread rise and taste good.
gluten
A protein network formed when flour and water combine. It gives bread its structure and allows dough to trap gas bubbles for rising.
hydration
The ratio of water to flour in a recipe, expressed as a percentage. Higher hydration (75%+) makes a wetter, more open crumb but is harder to handle.
levain
A portion of sourdough starter that has been fed and is ready to use in a recipe. It is the leavening agent that makes the bread rise.
oven spring
The rapid rise of bread during the first few minutes of baking, caused by expanding gases and steam. Good oven spring indicates proper fermentation.
proofing
The final rise of shaped dough before baking. The dough is placed in a banneton or bowl and allowed to expand until ready to bake.
retardation
The process of slowing fermentation using cold temperatures, typically in a refrigerator. This develops complex flavors in the bread.
scoring
Cutting slashes into the dough surface before baking to control how the bread expands in the oven. This creates the distinctive patterns on artisan loaves.
shaping
Forming the dough into its final shape (boule, batard, etc.) after bulk fermentation. Good shaping creates surface tension for a better rise.
sourdough starter
A mixture of flour and water that captures wild yeast and bacteria from the environment. It is fed regularly and used to leaven bread naturally.
straight dough method
A mixing method where all ingredients (flour, water, starter, and salt) are combined at once, skipping the autolyse rest period. This is a valid approach that may result in slightly less extensible dough but works well for many bakers.
stretch and fold
A gentle technique for building dough strength during bulk fermentation. You stretch one side of the dough and fold it over itself, rotating and repeating.