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35+ Sourdough Terms You Need To Know (with pictures)

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Reading sourdough terms when you are just getting started can feel like another language. But don’t worry, I’m here to help! This glossary of sourdough definitions will help you navigate the world of sourdough with ease. No more glossed over looks as you listen to people talk about sourdough wondering what language they are speaking.

100% hydration– If you see this term thrown around just know it just means your starter is fed equal weight flour and water. The majority of recipes using sourdough starter are assuming you have a 100% hydration starter.

A

Acetic acid– This is produced during fermentation and is what gives sourdough it’s unique sour flavor. It’s also the main component of vinegar.

Alveoli– This term describes the holes (gas bubbles) throughout your baked loaf of bread. The size and distribution of the alveoli can depend on many factors, including fermentation times, types of flour, shaping, hydration levels and more. 

A close up of a slice of sourdough bread

At peak A term used to describe sourdough starter when it is at the peak of yeast activity. At this point, the starter is done growing and is typically doubled or more in size and bubbly. This typically happens 4-12 hours after a feeding, although it can be shorter or longer depending on how much flour and water is added, and the temperature of the starter.

sourdough starter doubled in size with some measuring cups and flour in the background.

Autolyse– A process used in sourdough bread making in which flour and water are combined and left to rest for a period of time before adding salt and sourdough starter. This resting period allows the flour time to hydrate before introducing other ingredients. While it can be beneficial when working with whole grains, this process is not essential for sourdough bread making. However, it can help with the elasticity of the dough. 

B

Baker’s math– The amount of each ingredient in a recipe expressed as a percentage of the overall flour weight. This way of displaying recipes makes it easy to manipulate or scale. For example, if you wanted to figure out the baker’s percentages of my same-day sourdough bread recipe here’s are the equations you would run.

IngredientAmount in gramsEquationPercentage
Flour 500(500/500)*100=100
(flour is always 100%)
100%
Water 350(350/500)*100= 7070%
Starter150(150/500)*100= 3030%
Salt10(10/500)*100= 22%

Banneton Also known as a proofing basket or brotform, these baskets are used to help higher hydration doughs (like sourdough) maintain their shape during the final rise.

Batard– This refers to a loaf that is oval or oblong.

an oval loaf with hearts scored onto the bread and a pink and white checkered towel next to it

Bench rest– A period of time, typically 20 to 30 minutes, where the dough is left to relax on the counter in between the first and second shaping.

Belly The belly refers to the middle of the loaf where it expands, or blooms open, during baking.

a baked loaf of sourdough bread with an ear and belly

Blisters– Tiny bubbles that appear on the crust of sourdough bread. A blistered crust is seen as a positive characteristic and a sign of a well-fermented loaf.

close up of sourdough bread showing the blisters on the crust

Boule– This refers to a loaf that is round.

a round loaf of pepperoni and cheese sourdough bread

Bread lame (pronounced lahm) A tool designed specifically with a sharp blade to score (cut) sourdough bread dough. My favorites are from Wire Monkey and KneadAce.

a bread lame scoring sourdough bread.

Bulk fermentation– Also referred to as the first rise, this period of time begins when starter is added to the dough and ends once the dough is shaped.

sourdough bread dough bulk fermenting in a bowl.
bubbly sourdough starter with a jar of flour and dehydrated starter in the background

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C

Coil folds– It is a way to stretch the dough, similar to stretch and folds, to help develop the gluten and create a stronger dough. It is performed by gently lifting the dough up from the middle until one side releases from the bowl and coils underneath the dough. Repeat on the other side.

performing a coil foil on sourdough bread dough

Crumb– The look and feel of the inside of the loaf. The crumb tells you how well the loaf was proofed and is helpful in diagnosing missteps.

2 cut halves of sourdough bread facing forward

D

Discard– Although this term can be misleading, think of discard as your leftover sourdough starter—it doesn’t actually have to be discarded. It simply refers to your sourdough starter once it passes peak. It can be refed to make more active starter and/or can be left unfed in the fridge to use in future sourdough discard recipes that do not need leavening.

flat sourdough discard in a jar

E

Ear– A flap of crust that opens up during baking where the dough was scored (cut), often used as an indicator of a well-risen loaf.

a baked loaf of sourdough bread with an ear

Enriched dough– This is dough that is “enriched” with fats like eggs, butter, and milk. These are soft breads, like cinnamon rolls, sandwich bread, and dinner rolls.

sourdough dinner rolls in a bowl with butter

Extensibility– This refers to how stretchy or elastic the dough is.

F

Fermentation– To keep it very simple, this is the process of microbes in sourdough starter consuming sugars from the added flour and producing carbon dioxide and other byproducts, like acids.

Fermentolyse– This is when flour, water and sourdough starter are mixed together and left to rest before adding the salt. Although not essential, this process can help kickstart gluten development which can result in a smoother, stronger, and stretchier dough.

Final Proofing (second rise or final rise)– The period of time after the dough is shaped when it continues to ferment and rise, typically in a proofing basket. This can be done on the counter or in the fridge.

bread dough in a lined proofing basket

Float test– This is a technique used by some to determine if your sourdough starter is ready to use. The premise is if you add some starter to water and it floats, it is ready to bake with. However this test is not always reliable so also go off the visual cues of the starter. Check out my article on how to make a starter to identify what visual cues to look for.

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H

Hooch– A natural byproduct of fermentation that appears as a gray/black liquid on top of sourdough starter. This is a sign your sourdough starter is hungry and needs to be fed. This liquid is safe and does not mean you need to throw away your starter. Simply pour off the liquid or mix it in for a stronger flavor and feed your starter as usual.

grayish black liquid (hooch) on a sourdough starter

Hydration– This is the ratio of water to flour in a sourdough bread recipe, shown as a percentage.

K

Kahm yeast– A white, powdery wild yeast strain that can appear on sourdough starter, typically when it has been neglected. Kahm yeast is safe and can simply be removed before feeding your sourdough starter.

kahm yeast on top of a sourdough starter

L

Lamination– A technique used to build strength in your dough during the first rise. This is done by stretching the dough as thin as possible without tearing it, and then folding it back up. Learn how to laminate sourdough sourdough mix-ins in this article.

laminating sourdough bread

Levain– An offshoot of your sourdough starter that is fed to make exactly the amount needed for a loaf of bread.

O

Oven spring– This refers to how well the dough rises in the oven during baking.

Over proofed– This occurs when dough is left for too long to rise. Signs of an over-proofed loaf include an inability to hold its shape, extreme stickiness, tearing, weak dough, deflation, and a flat loaf. To prevent this shorten the rise time.

overproofed loaf of sourdough bread

P

Poke test– This is a test used to determine when sourdough bread is ready to bake. This test should be done on room-temperature shaped dough. To perform the test, flour your finger and then gently press into the dough. If the dough springs back quickly, it needs more time. If the dough does not spring back at all, it is over proofed. If it springs back slowly, it is ready to bake.

R

Retardation (cold retard)– This is the process of slowing down fermentation by refrigerating the dough. It can enhance the flavor of the bread. Cold dough also holds its shape better and is easier to score.

S

Scoring– A slash made in the dough right before baking to allow steam to escape. Shallow cuts can also be made to create designs on the bread. This is typically done with a bread lame.

scoring wheat stalks on a loaf of sourdough

Sourdough Starter– A live fermented culture comprised of wild yeast and lactic acid bacteria, made from just flour and water. It replaces active yeast in a recipe. Learn how to make a sourdough starter from scratch.

sourdough starter with some bubbles

Stretch and folds– A technique used during bulk fermentation to strengthen the dough. It is performed by lifting one side of the dough up and then folding it on top of itself. Turn the bowl 90 degrees and stretch the dough again. Repeat this action two more times (for a total of four).

stretching and folding sourdough bread dough

U

Under proofed– This occurs when dough is not given enough time to ferment and rise. Signs of under-proofing include a dense, tight dough, large tunnel holes surrounded by dense areas, tears in the crust, and a gummy crumb. To prevent this, extend the rise times.

underproofed loaf of sourdough bread cut in half to see large tunnels

W

Window pane test– This test helps identify gluten development in dough, or in simpler terms how strong your dough is. It is performed by gently pulling a section of the dough with your thumbs and index fingers until it is thin enough to see light through. If you are able to do this without tearing, the dough is sufficiently developed.

performing the windowpane test on a small piece of dough


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