SOURDOUGH GLOSSARY
Curious about crumb? Stumped by scoring? You’re in the right place. This page breaks down the essential terms every sourdough baker should know. Whether you’re just getting started or brushing up your bread lingo, consider this your go-to guide for all things sourdough.
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**Starter**
/STAHR-ter/
That living, breathing mixture of flour, water, wild yeast, and bacteria that does the heavy lifting in sourdough. It makes your bread rise and gives it that signature tangy flavor. A happy, bubbly starter is the key to great sourdough. To start one, mix equal parts flour and water (about 100g each), and let it sit for a few days, feeding it daily.
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**Sourdough Starter Refresh**
/SOWR-doh STAHR-ter ree-FRESH/
A process where you take some of your old starter, add fresh flour and water, and give it a good mix to keep it active and healthy. It's like feeding your starter a little snack to keep it bubbly, strong, and ready for the next bake. Use about 50g of starter, 50g of flour, and 50g of water to refresh it.
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**Levain**
/luh-VAN/
A mix of your sourdough starter, flour, and water, fermented for a few hours before being added to the dough. It gives the dough that extra rise and a boost of flavor, bringing all the tangy, delicious vibes to your bread. Typically, you'll mix 20% to 30% of your total flour weight in the form of levain.
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**Baker's Percentage**
/BAK-erz per-SEN-tij/
A clever way to measure ingredients based on the weight of flour (which is always 100%). Everything else like water and salt is a percentage of that. Want to scale up or down? This system’s your best friend for maintaining the right balance every time. For example, a 75% hydration dough uses 75g of water for every 100g of flour.
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**Autolyse**
/aw-TOH-leez/
A technique where flour and water are mixed and left to rest for a bit before adding the rest of your ingredients. It’s like giving your dough a little nap to hydrate and get comfy before the real action begins. Helps create a smoother dough with less kneading—score! Typically, the autolyse lasts for 20 to 30 minutes.
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**Bulk Fermentation**
/BULK fur-men-TAY-shun/
The first rise after you mix your dough. This is when the yeast gets busy and starts creating those lovely air bubbles. Bulk fermentation can last a few hours, and during this time, the dough also develops its flavor and structure. It’s like the dough’s first big growth spurt. Depending on your room temperature, it could take 3 to 6 hours.
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**Folding**
/FOH-ld-ing/
This is like giving your dough a workout without breaking a sweat. After bulk fermentation, folding gently strengthens the gluten, helps it rise better, and gives it that chewy, airy texture. It’s a simple yet essential step for making that chewy, airy sourdough. Fold the dough 2 to 4 times during the bulk fermentation phase.
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**Bulk Rise**
/BULK rize/
The first long rise after you mix your dough. This is where all the yeast and bacteria get to work, fermenting the dough and making it rise. It's a crucial step for developing flavor and texture. The longer the rise, the more complex the flavor, so don’t rush it! It usually lasts between 4 and 6 hours, depending on room temperature.
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**Proofing**
/PROOT-ing/
The final rise before baking, when your dough gets one last chance to puff up and develop flavor. A perfect proof makes the bread airy and soft, while underproofing or overproofing can lead to sad, flat loaves. It’s all about timing and patience. Proofing can take 1 to 2 hours at room temperature.
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**Final Proof**
/FINE-uhl proof/
The last little rise before you throw that dough in the oven. This is where your dough gets its final puff, and if you do it right, you’ll have that soft, chewy texture and golden crust you’re dreaming of. Timing is key—don’t rush it! Final proofing lasts around 1 to 2 hours, but if your dough is cold, it could take longer.
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**Overproofed**
/OH-ver-proo-fd/
When your dough has been left to rise for too long, it becomes overproofed. The yeast runs out of food, and the dough loses its structure, leading to a flat or deflated loaf. A sad moment for any baker, but don’t worry, you can always try again with a fresh batch!
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**Undermixed**
/UHN-der-mikst/
When dough hasn’t been mixed enough to develop the gluten properly, it results in a less structured loaf that may not rise well. It’s like the dough is still sleepy—give it a little more time to wake up, and you’ll get better results!
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**Shaping**
/SHAY-ping/
Turning your dough into its final, beautiful form. Whether it’s a round boule, an oval bâtard, or a baguette, shaping is when your dough gets its act together before proofing. It’s all about making it look good while keeping it airy and full of potential. Shape the dough gently, without deflating it, for a nice rise.
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**Bench Rest**
/bench rest/
After you shape your dough but before you put it into its final proof, you let it rest on the counter for a short time. This gives the dough a chance to relax and helps it rise better. Think of it as a brief break for the dough before it hits the final stretch. A bench rest usually lasts 15 to 20 minutes.
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**Lame**
/lahm/
A special tool, often a razor blade or very sharp knife, used to make shallow cuts in dough before baking. These cuts allow the bread to expand properly in the oven and help create that signature rustic look. A well-used lame is an essential tool for anyone who loves making beautiful, artisan loaves.
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**Scoring**
/SKOR-ing/
Those pretty cuts you make on the dough just before baking. They help the bread expand evenly in the oven, plus they look cool. It’s like giving your loaf a little haircut, letting it breathe as it bakes, and adding a personal touch.
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**Oven Spring**
/UHV-uhn spring/
That magical moment when your dough rises dramatically in the oven during the first few minutes of baking. The heat kicks your dough into overdrive, creating that light, airy crumb. It’s the reward for all your hard work.
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**Dutch Oven**
/DUHCH UH-vuhn/
The trusty pot that helps create that perfectly golden, crispy crust and steamy environment for your dough. Think of it as your bread’s personal sauna. Preheat it, and your loaf will get that oven spring and crispiness it deserves. Use a 4- to 6-quart Dutch oven for the best results.
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**Crumb**
/KRUHM/
The inside texture of your bread—the part that makes every bite a joy. A perfect crumb is airy with a few larger holes, soft yet chewy, and the kind of texture you can’t wait to sink your teeth into. A well-developed crumb is a baker's proud moment!
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**Open Crumb**
/OH-pen kruhm/
When you slice into your sourdough and find that light, airy, hole-filled interior—this is the holy grail of sourdough texture. A good open crumb means you’ve nailed the hydration, fermentation, and technique to perfection.
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**Tartine**
/tar-TEEN/
A style of rustic bread often associated with the famous Tartine Bakery in San Francisco. It’s known for its crispy crust, chewy crumb, and slightly tangy flavor. If you’re looking to make a signature, artisan-style loaf, this is the bread you’re aiming for.
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**Enriched Dough**
/en-RICHD doh/
Dough that contains extra ingredients like butter, eggs, milk, or sugar, giving it a richer texture and flavor. Think of it like a step up from your basic sourdough—perfect for creating softer, sweeter breads like brioche or challah.
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**Levain Build**
/luh-VAN bild/
The process of mixing a portion of your starter with fresh flour and water, letting it ferment before adding it to your dough. This gives your bread a nice little rise boost and extra flavor. It's like giving your dough a jumpstart before the final race.
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**Banneton**
/ban-eh-TOHN/
That beautiful, round basket where your dough gets its final shape during proofing. It helps your dough hold its form and leaves behind pretty patterns on the crust. Plus, it just feels so artisanal. It’s the secret to rustic-looking, Instagram-worthy loaves.
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**Boule**
/BOOL/
The classic, round sourdough loaf that screams “I’m homemade, and I’m delicious.” This shape is perfect for achieving that even rise and hearty, satisfying texture. It’s a go-to shape for any sourdough lover.
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**Baker's Percentage**
/BAK-erz per-SEN-tij/
A clever way to measure ingredients based on the weight of flour (which is always 100%). Everything else like water and salt is a percentage of that. Want to scale up or down? This system’s your best friend for maintaining the right balance every time.
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