A rest period after mixing flour and water, allowing gluten development to begin.
A proofing basket used to shape and support dough during the final rise.
The first rise of the dough after mixing, before shaping.
The portion of sourdough starter removed before feeding, to maintain its balance.
Adding flour and water to a sourdough starter to replenish its food source.
The ratio of water to flour in a dough or starter, expressed as a percentage.
A mixture of sourdough starter, flour, and water used to leaven bread.
The process of fermenting.
The final rise of the shaped dough before baking.
Making shallow cuts on the surface of the dough before baking.
A living culture of flour and water containing wild yeast and bacteria.
A roux made with flour and water or milk, added to dough for a soft crumb.
A test to check gluten development by stretching a piece of dough until it's translucent.
