If you’ve ever found yourself lost with all the sourdough terms like “levain,” “autolyse,” or “bulk fermentation,” you’re not alone! Sourdough baking has a language of its own, part science and part tradition. Whether you’re just getting started with your first starter or refining your artisan loaves, understand the terminology is key to success. The ultimate sourdough dictionary breaks down the essential baking terms every baker should know, helping you read recipes with confidence, troubleshoot problems, and truly talk like a baker.
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A
- All-Purpose Flour (AP Flour)
- Versatile flour with moderate protein, often used in starters or loaves.
- Autolyse
- The resting period after combining only the flour and water in a recipe, typically lasting 30 minutes to 2 hours. This step allows the flour to fully absorb the water, softening the dough and starting gluten development.
B
- Baguette
- A long, thin loaf of bread characterized by a crisp crust and light, airy crumb.
- Banneton
- A proofing basket that helps the dough maintain shape and structure during proofing.
- Bassinage
- Part of the water is held back during the initial mix and gradually added later, once the gluten network has starter to develop. Helps achieve higher hydration without weakening the dough structure.
- Batard
- An oval or oblong shaped loaf of bread, shorter and wider than a baguette.
- Bench Rest
- A short rest period (usually 15-30 minutes) after preshaping the dough and before final shaping. It allows the gluten to relax, making shaping easier.
- Bench Scraper / Bench Knife
- Tool for dividing and moving dough.
- Blisters
- Tiny bubbles on the crust surface, usually caused by long cold proof and well-developed fermentation.
- Boule
- A round-shaped loaf of bread. The word comes from the French term for “ball.”
- Bread Flour
- High protein flour that creates strong gluten networks.
- Bulk Fermentation
- The first rise after sourdough starter/levain is added, during which the dough ferments, develops flavor, and builds strength through stretching and folding.
C
- Coil Fold
- A type of stretch and fold, where the baker lifts the dough from the center and gently folded under itself, creating a coiling effect. Coil folds are especially useful for high-hydration doughs, offering a gentler way to build structure compared to traditional stretch and folds.
- Couche
- Stiff linen cloth used to support shaped dough and absorb surface moisture during proofing. Commonly used for baguettes or ciabatta.
- Crumb
- The interior structure of a baked loaf, referring to the texture, openness, and distribution of air pockets in the bread.
Open Crumb: A bread interior with large, irregular holes. It’s often the result of high hydration (but not always), gentle handling, and strong gluten development.
Tight Crumb: A bread interior with a more uniform interior structure with small, even holes. Can result from lower hydration, tight shaping, or underproofing.
D
- Degassing
- Removing some gas from dough during shaping, helps to even out crumb.
- Discard
- A portion of the starter removed before feeding to control its size. It is usually less active, may appear thinner or separated with liquid on top (hooch), and lacks vigorous bubbling. Though not ideal for leavening bread, it can be used in discard-specific recipes for flavor.
- Docking
- Poking holes in dough (common in crackers, pizzas and flatbreads) to prevent uncontrolled puffing.
- Dough Whisk / Danish Whisk
- A spiral tool ideal for mixing dough.
E
- Ear
- A raised, crisp flap of crust that forms along a well-executed score. It can indicate proper fermentation, tension, and scoring technique.
- Elasticity
- The dough’s ability to return to its original shape after stretching.
- Enrichment
- Addition of sugar, butter, milk, or eggs to make richer baked goods.
- Expansion Score
- A cut made down the length of a sourdough loaf just before baking, intended to control where the dough expands in the oven and to prevent the loaf from bursting unpredictably during baking.
- Extensibility
- The dough’s ability to stretch without tearing.
F
- Feeding Ratio
- A set of three numbers representing the proportions of sourdough starter, flour, and water used when feeding a starter, typically written in the format starter : flour : water (e.g. 1:1:1 indicates equal parts of sourdough starter, flour, and water). The ratio affects how quickly the starter becomes active and doubles in size. Higher ratios (e.g. 1:5:5) contain more flour and water relative to the starter, causing slower fermentation and longer rise times. Lower ratios (e.g. 1:1:1 or 1:2:2) ferment more quickly, making the starter ready to use sooner.
- Fermentation
- A process where wild yeast and bacteria consume sugars in flour, producing carbon dioxide, acids, and alcohol. In sourdough, fermentation is key to leavening, flavor, and texture.
- Fermentolyse
- A resting period after the sourdough starter/levain is mixed with flour and water, but before salt is added. This hydrates the dough, promotes gluten development, and kick starts fermentation. Since salt can slow fermentation, delaying its addition allows the starter to begin working right away.
- Final Shaping
- The last shaping of the dough before proofing. This step gives the dough its final form and creates the surface tension needed for a good rise and oven spring.
- Flour Dusting
- Sprinkling flour lightly on the bench or dough to prevent sticking during shaping.
G
- Glazing
- Brushing dough with water, egg wash, or milk before baking for crust color or shine.
- Gluten
- A network of proteins formed when flour is mixed with water and developed through mixing, kneading, or stretching. In sourdough, gluten gives the dough strength and elasticity, allowing it to trap gas produced by fermentation, which creates rise and structure in the final loaf.
H
- Hooch
- A dark, acidic liquid that forms on the surface of a sourdough starter when it’s hungry or has gone unfed for too long. It’s a natural byproduct of wild yeast and bacteria consuming the sugars in the flour. Some bakers pour it off, while others stir it back in during the next feeding.
- Hydration
- The percentage of water relative to flour in a dough recipe (e.g. 75% hydration means 75g water per 100g flour). Hydration affects dough texture, handling and crumb structure. Note: Hydration is relative to the type of flour used. Whole wheat and rye flours absorb more water than white flour due to their higher bran and fiber content, meaning they can handle higher hydration levels without becoming overly sticky.
I
- Inclusions
- Any additional ingredient added to the dough after initial mixing or during bulk fermentation that is not part of the basic dough recipe (flour, water, salt and starter/levain).
- Initial Mix
- First incorporation of flour, water, salt, and starter/levain.
J
K
- Kneading
- A dough development technique in which the baker repeatedly presses, stretches, and folds the dough to develop gluten. This process builds strength and elasticity, resulting in a smooth, cohesive dough. Kneading can be done by hand or using a mixer.
L
- Lame
- A razor sharp tool, often mounted on a curved handle that is used to score dough with precision.
- Lamination (Dough)
- Technique used during the early stages of bulk fermentation. Gently stretching dough into a thin sheet and folding it, used to strengthen dough or for adding inclusions early in fermentation.
- Lamination (Pastry)
- A technique where layers of dough and fat (usually butter) are folded and rolled repeatedly to create thin, alternating layers. This gives the final pastry a flaky, airy texture with distinct layers.
- Leaven
- The agent that causes a bread or other baked items to rise.
- Levain
- A portion of active sourdough starter mixed with fresh flour and water, used specifically to leaven a batch of dough. Often created to control fermentation strength and flavor.
- Liquid Sourdough Starter / Levain
- A high-hydration starter/levain (around 100%), typically ferments faster and leans toward a milder flavor.
M
- Maillard Reaction
- A chemical reaction between amino acids and sugars that gives crust its brown color and complex flavor.
- Misting
- Spraying dough with water to create steam.
N
O
- Oven Spring
- The dramatic expansion of a loaf in the oven (bloom) that opens up the scored areas, often creating a pattern and lift.
- Overproofed
- Dough that has fermented too long, leading to a weak structure and collapsed loaf.
P
- Past Peak (Sourdough Starter)
- A starter that has risen and begun to collapse after reaching its highest point (peak) following a feed. At this stage, the starter has used up most of its available food (flour and water), and fermentation activity is declining. While still usable for baking, it may have weaker leavening power and a more sour smell or flavor.
- Peak (Sourdough Starter)
- The point a sourdough starter has risen to its highest level after feeding, indicating maximum fermentation activity. At peak, the starter is bubbly, airy, and at its strongest leavening power, making it idea for use in baking.
- Pre-Shaping
- Initial shaping of the dough after bulk fermentation and before final shaping. It organizes the dough into a manageable form and begins building surface tension without degassing too much.
- Preferment
- Any mixture of flour, water, and sourdough starter fermented before being added to final dough.
Poolish: Wet preferment (equal parts flour/water by weight).
Biga: Stiffer preferment (lower hydration).
- Proofing
- The final rise after shaping, where the dough undergoes its last fermentation before baking. Some choose to do this step in the refrigerator and call it cold proofing (or cold retard / retardation). Proper proofing ensures good oven spring and crumb structure.
Q
R
- Retard / Retardation
- Chilling the dough (typically in the fridge) during or after the final proof to slow fermentation. Retarding enhances flavor, crust, and scoring definition.
- Rice Flour
- Doesn’t absorb water or stick like wheat flour does. Commonly used for dusting bannetons to prevent sticking or dusting on loaves before scoring for design contrast.
S
- Score
- To cut the surface of shaped dough just before baking. Scoring controls the direction of oven spring and allows the loaf to expand without tearing.
- Scoring Pattern
- The design or layout of cuts made on the surface of a shaped sourdough loaf just before baking. Scoring controls how the dough expands in the oven and can be functional, decorative, or both.
- Seam
- The bottom side of a shaped loaf where the dough edges are pinched or rolled together.
- Seam-Side Down/Up
- Refers to how the dough is placed in the banneton, affects scoring and final crust appearance.
- Shelf Life
- How long bread remains fresh and edible.
- Sourdough Starter
- A living, fermented mixture of flour and water containing wild yeast and bacteria, used to leaven bread.
- Staling
- When baked bread loses its freshness, becoming firmer, drier, and less flavorful over time.
- Stiff Sourdough Starter / Levain
- A starter/levain at low hydration (around 50-60%), ferments more slowly and yields different flavor.
- Stitching
- Stitching is a shaping technique used to reinforce the structure and tension of sourdough dough after it has been placed in the proofing basket (banneton). It involves making alternating folds or pinches along the bottom seam, drawing each side toward the center to tighten and support the loaf.
- Stretch and Fold
- A dough-strengthening technique used during bulk fermentation. The baker gently stretches one side of the dough upward and folds it over onto itself, repeating the motion from all 4 sides. This method builds gluten structure without kneading and helps develop strength, elasticity, and gas retention.
- Surface Tension
- The tight, elastic outer layer created during shaping. This tension helps the dough hold its shape, trap gases, and expand upward (not outward) during baking.
T
- Tangzhong
- Technique that involves cooking a portion of flour and water (or milk) into a paste, then adding it to the main dough. This pre-gelatinizes the starches, improving the texture and shelf life of the bread.
U
- Underproofed
- Dough that hasn’t fermented enough, leading to a dense and tight/gummy crumb.
V
W
- Windowpane Test
- A method to check gluten development by stretching a small piece of dough until thin and translucent without tearing. A successful test indicates strong gluten structure.
X
Y
- Yudane
- Technique where a portion of the flour is scalded with boiling water, creating a pre-gelatinized flour paste. Improves moisture retention, crumb, softness and shelf life of the bread.
Z
