Sourdough Speak: Your Go-To Glossary of Terms
Not sure what all the sourdough jargon means? We’ve simplified the terms so you can focus on creating amazing bread
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Welcome to the wonderful world of sourdough! Whether you’re a seasoned baker or just diving into the doughy depths for the first time, you’ve likely stumbled across some terminology that makes you go, “Wait, what does that mean?” Don’t worry, I’ve got you covered!
Active Starter
This is your sourdough’s "I’m ready to party" phase. An active starter is bubbly, happy, and full of life. It’s been fed recently and is primed to leaven your dough like a pro.
Activation
This refers to waking up a dormant starter, like my dehydrated sourdough starters (yes, you can grab one for yourself!). Just add water and flour, give it a few days, and it’s ready to roll.
Autolyse
It sounds fancy, but autolyse is just a nap for your dough. Some recipes have you mix just the flour and water first then let it rest for 20-60 minutes. This helps the gluten develop on its own before adding your starter and salt.
Banneton
A round or oval basket made from rattan or cane that is used to help the sourdough maintain its shape during its time in the fridge. These are also sometimes referred to as a “proofing basket.”
Batard
An oval-shaped loaf of bread, perfect for those who want something a little different than the traditional round boule.
Bench Rest
This is a short resting period on your counter (aka a “bench”) after pre-shaping your dough. It allows the gluten to relax before final shaping.
Bench Scraper
A versatile tool for sourdough bakers! It’s used for cutting, shaping, and transferring dough. It’s also great for scraping flour and leftover bits of dough off your work surface.
Boule
A classic round loaf of sourdough bread. The word comes from the French word for "ball."
Bulk Fermentation
This is the first rise after mixing your dough and doing stretch-and-folds. During this stage, wild yeast and bacteria create air pockets and structure while the dough ferments on the counter. It’s the step before shaping and refrigerating for the final proof—and it’s key to a great loaf.
Coil Fold
A gentle method of strengthening dough during bulk fermentation. You lift the dough from the middle and let it fold under itself, like tucking a blanket snugly. It’s great for higher-hydration doughs.
Crumb
The interior texture of your bread. Open, airy crumbs are the goal for many sourdough bakers, while a tighter crumb is ideal for sandwich loaves.
Crumb Shot
The ultimate bragging photo for sourdough bakers. It’s a cross-section of your loaf showing off its crumb structure.
Danish Whisk
A tool designed for mixing dough by hand. Its unique shape prevents dough from sticking and makes mixing a breeze.
Discard
This is the portion of your starter that gets removed before feeding. Don’t toss it, though! It’s perfect for pancakes, crackers, and other recipes that use sourdough flavor without the rise.
Dutch Oven
A heavy, lidded pot that’s a sourdough baker’s best friend. It creates the perfect steamy environment for your bread, giving you that bakery-worthy crust.
Ear
The lovely, crispy ridge that forms on scored bread during baking. It’s a sign of great oven spring and good scoring technique.
Fermentation
The process where wild yeast and bacteria in your starter convert sugars into carbon dioxide, creating the rise and flavor of your bread.
Float Test
This is a quick way to check if your starter is ready to use. Drop a small spoonful of starter into water; if it floats, it’s active and ready to bake. If it sinks, give it more time to ferment, or it’s past its peak.
Gluten
The protein in flour that provides structure and elasticity to your dough. Strong gluten development is key to that airy crumb.
Hooch
A dark liquid that sometimes forms on top of your starter if it hasn’t been fed in a while, especially common when storing starter in the fridge. It’s harmless, but it’s a sign your starter is hungry.
Hydration Level
Hydration refers to the ratio of water to flour in your recipe. Higher hydration means more water, which leads to a wetter dough and (if handled properly) those gorgeous, airy holes in your bread. Low hydration? A firmer dough, easier to handle but with a tighter crumb.
Lactic Acid
One of the byproducts of fermentation, lactic acid gives sourdough its tangy flavor and helps preserve the bread.
Lame
Pronounced "lahm," this is a razor or sharp tool used for scoring dough. It’s how bakers achieve those intricate patterns and ensure their bread expands beautifully in the oven.
Levain
Levain is like a starter’s fancy cousin. It’s a portion of your active starter mixed with additional flour and water to create a specific amount of leavening power for a recipe. Think of it as a mini, recipe-specific starter.
Mature Starter
A well-established starter that’s been consistently fed and has developed strong, reliable fermentation power.
Oven Spring
The rapid rise of your dough in the oven, thanks to the heat activating the remaining yeast and expanding the trapped gases.
Poke Test
A way to check if your dough is ready to bake. Gently press a finger into the dough; if the indentation springs back slowly, it’s ready.
Proofing
Proofing is essentially the final countdown before baking. It’s after shaping when your dough takes its last rise, either on the counter or in the fridge, as it gets all puffed up and ready to hit the oven.
Ratio
This is the feeding formula for your starter, expressed as starter:flour:water. For example, 1:1:1 means equal parts starter, flour, and water. A 1:5:5 ratio means you’re feeding your starter five times its weight in both flour and water, which slows down fermentation and produces a milder flavor.
Resting
Allowing the dough or starter to sit undisturbed, either to relax gluten or to ferment further.
Retard
Despite the odd name, this just means slowing down fermentation by refrigerating your dough. It’s great for developing flavor and fitting sourdough baking into your busy schedule.
Scoring
This is where the artistry comes in. Scoring involves making cuts or patterns on the surface of your dough right before baking. It’s not just pretty—it helps control how your bread expands in the oven.
Slap and Fold
A more aggressive method for developing gluten. You slap the dough onto the counter and fold it over itself repeatedly. It’s messy but effective, and a great stress reliever!
Stretch and Fold
Instead of kneading, sourdough bakers often use the stretch-and-fold method to develop gluten. You grab a corner of the dough, stretch it up, and fold it over. Repeat a few times, and you’ve got yourself some beautifully strengthened dough.
Tang
No, not the powdered orange drink of the 90’s. Tang refers to the sour flavor of your bread, which can range from mild to puckering depending on how you manage your starter and fermentation times.
Tension
The surface tightness created during shaping, which helps the dough hold its shape and ensures a good rise in the oven.
Windowpane Test
This is a quick test to check your dough’s gluten development. Stretch a small piece of dough between your fingers. If it stretches thin enough to let light through without tearing, you’re good to go!
Wild Yeast
This is the star of the sourdough show. Wild yeast naturally occurs in the environment (and in your starter), and it’s what makes sourdough unique compared to breads made with commercial yeast.
Final Thoughts
Sourdough baking is a journey, and mastering the terminology is just part of the fun. Don’t stress if you forget a term or two—just come back to this glossary when you need a refresher. Happy baking, and may your crusts be crispy and your crumbs airy!
