Sourdough Glossary

When baking sourdough, you may encounter various terms that are essential to understanding the process. This glossary provides definitions for common sourdough-related terms, helping you navigate recipes and techniques with confidence.

Autolyse

A rest period after mixing flour and water, allowing gluten development to begin.

Banneton

A proofing basket used to shape and support dough during the final rise.

Bench Rest

A short resting period for dough after shaping, allowing gluten to relax.

Baker's Percentage

A method of expressing ingredient ratios in relation to the flour weight.

Bran

The outer layer of the grain, often removed in white flour, but high in fiber.

Germ

The nutrient-rich part center of the grain that can be removed in milling.

Endosperm

The starchy part of the grain that is milled into flour.

Wholemeal

Flour made from the entire grain, including bran, germ, and endosperm.

Refined Flour

Flour that has been processed to remove bran and/or germ, resulting in a finer texture but with less nutritional value.

Bulk Fermentation

The first rise of the dough after mixing, before shaping.

Discard

The portion of sourdough starter removed before feeding, to maintain its balance.

Feeding

Adding flour and water to a sourdough starter to replenish its food source.

Hydration

The ratio of water to flour in a dough or starter, expressed as a percentage.

Levain

A mixture of sourdough starter, flour, and water used to leaven bread.

Leaven

The process of fermenting.

Proofing

The final rise of the shaped dough before baking.

Scoring

Making shallow cuts on the surface of the dough before baking.

Starter

A living culture of flour and water containing wild yeast and bacteria.

Tangzhong

A roux made with flour and water or milk, added to dough for a soft crumb.

Windowpane

A test to check gluten development by stretching a piece of dough until it's translucent.

Crumb

The texture and hole structure of the inside of the baked bread.

Dutch Oven

A heavy, lidded pot used for baking bread, which traps steam to create a crispy crust.

Lame

A baker's tool with a razor blade, used for scoring the dough's surface before baking.

Oven Spring

The rapid increase in dough volume during the first few minutes of baking.

Stretch and Fold

A gentle technique of folding the dough over itself to build strength and gluten.

Shaping

The process of forming the fermented dough into its final loaf shape before the final proof.

Crust

The hard, outer surface of the bread.

Cold Fermentation

A slow, prolonged fermentation in the refrigerator that develops complex flavors and improves digestibility.

Fermentation

The process where yeast and bacteria consume sugars in the dough, producing carbon dioxide and acids that give sourdough its rise and sour flavor.

Danish Dough Whisk

A kitchen tool with a circular, looped wire head designed to mix wet and dry ingredients easily without overworking the dough.

Ear

The raised flap of crust that peels back at the score mark, a sign of good oven spring and proper scoring.

Enriched Dough

A dough that contains added fats like butter, oil, eggs, or milk, which results in a softer crumb and richer flavor.

Kneading

The process of working dough by hand to develop gluten and create a smooth, elastic texture.

Overproofed

A dough that has risen for too long, causing the gluten structure to weaken and often resulting in a flat loaf with poor oven spring.

Underproofed

A dough that has not completed its final rise before baking, often resulting in a dense crumb and an overly explosive oven spring.