Sourdough Glossary

A technique of mixing the flour and water portion of a bread dough before adding the starter and salt. Once mixed, the dough is left to rest for a short period of time. This process allows the flour to fully hydrate and develops strong gluten early on in the whole bread making process.

A type of basket that is used to support the dough during its final proof before it is baked. This helps to dough maintain the desired final shape as it proofs.

A short period of rest for the dough after it has been pre-shaped and before it is given its final shape.

Also known as the “first rise”, bulk fermentation starts as soon as starter is mixed with the rest of the dough. During this time, the yeast and bacteria that make up your sourdough starter begin to ferment in the sugars of the rest of the dough.

This is referred to a “bulk” fermentation because when making multiple loaves of bread, all of the dough is initially combined together.

A term that refers to the interior texture and structure of a baked loaf of bread.

Proteins found in wheat and similar grains that are what give bread its structure and chewiness. These special proteins when mixed with water form an elastic network that traps the gas produced by yeast during fermentation, allowing the bread to rise and maintain its shape when it bakes.

A layer of liquid that forms on the top of sourdough starter when it has been left unfed for an extended period. This liquid is harmless and can be stirred back into the starter or thrown out before feeding.

The percentage of total water relative to the total amount of flour in a dough recipe. A typical loaf of bread will have somewhere between 60% and 80% hydration, though some breads can go much higher.

Bread dough with higher hydration tends to be more airy and have a better crumb texture, but tends to be more difficult to work with during the breadmaking process.

Extra ingrediants that are added to the dough to provide additional flavor, texture, or visual appeal. These are usually added during the later Strentch and Folds that done during Bulk Fermentation.

A breadmaking technique where you work the dough through a series of folding, pressing, and stretching motions. Kneading helps to develop a strong gluten network in bread dough.

Pronounced “lahm”, it is the french word for “blade”. A bread lame is typically a small, sharp blade attached to a handle of some kind. It is used to score the surface of bread dough that is about to be baked.

When making sourdough, the Leaven is a culture of starter that is specifically going to be used to make dough. While not strictly necessary, making a leaven can help ensure that starter is ready and makes it easier to calculate and control the breads hydration percentation.

How much a loaf of bread rises while it is being baked in the oven. A higher oven spring indicates that the bread has risen well during baking, resulting in a lighter and airier texture.

Also known as the “second rise”, proofing is the final fermentation stage of making bread before it is baked.

When making sourdough bread, proofing is usually done in the fridge as a “cold proof” overnight which helps to develop more flavor in the final result.

A process of making shallow cuts (usually with a Lame) on the surface of bread dough that is about to be baked. These cuts allow the bread to expand while baking in a consistent manner, preventing random cracks and uneveness from forming while baking.

A technique of working bread dough into a desired shape.

For sourdough specifically, this generally happens after the bulk fermentation and is then followed by the final proof before the bread is actually baked!

The shaping process itself generally involves first “pre-shaping” the dough, then allowing it to Bench Rest before it is then carefully worked into its final shape that it will do its final proof in.

A technique used to strengthen a bread dough by repeatedly lifting, slapping, and folding it over itself. This method helps to develop gluten structure and improve dough elasticity, making it easier to handle and shape. Typically this technique is used for high-hydration doughs that are too sticky to work with using traditional kneading methods.

Sourdough starter is a culture of wild yeast and bacteria used to leaven bread. It is made by mixing flour and water and allowing it to ferment over time.

Bakers will typically maintain this culture by regularly “feeding” it with fresh flour and water. This process involves discarding a portion of the current starter and replacing it with new flour and water. The amount of added flour and water is called the Ratio and determines how quickly the starter ferments.

A technique used during Bulk Fermentation to strengthen the dough by gently stretching and folding the dough over itself a few teams. This process helps to develop a stronger gluten structure during fermentation, improving the dough’s elasticity and overall texture.

Small singled-celled microorganisms that are the reason your bread rises and is light and airy. They do this during the fermentation process by consuming sugars found in flour and releasing carbon dioxide gas and alcohol as byproducts.