Sourdough Glossary: Complete Terminology Guide

A

Active Starter

A sourdough starter that has been recently fed and is showing signs of fermentation: bubbles, rising, and a pleasant tangy aroma. An active starter is ready to leaven bread. Learn more in our beginner's guide to starters.

Autolyse

A rest period where flour and water are mixed and left to hydrate before adding the starter and salt. This technique improves gluten development and makes the dough easier to handle. Autolyse typically lasts 30 minutes to 2 hours. See our complete autolyse guide.

Alveoli

The holes or air pockets in the crumb of baked bread. In sourdough, these are created by carbon dioxide produced during fermentation. The size and distribution of alveoli affect the bread's texture.

B

Banneton

A proofing basket, traditionally made from rattan or cane, used to support dough during its final rise. Bannetons give loaves their characteristic spiral pattern. Check our banneton guide for more details.

Batard

An oval or oblong-shaped loaf, shorter than a baguette but longer than a boule. Learn how to shape a batard.

Bench Rest

A short rest period (typically 15-30 minutes) after pre-shaping and before final shaping. This allows the gluten to relax, making the dough easier to shape without tearing.

Boule

A round loaf of bread. The word comes from French and simply means "ball." See our guide on basic shaping techniques.

Bulk Fermentation

The first rise of the dough after mixing, before shaping. During bulk fermentation, the dough develops flavor and structure through the activity of wild yeast and bacteria. This stage typically lasts 4-12 hours depending on temperature. Read more about bulk fermentation.

C

Coil Fold

A gentle dough-strengthening technique where you lift the dough from the center and let the sides fold underneath. Particularly useful for high-hydration doughs. Learn the coil fold technique.

Cold Retard

The practice of placing shaped dough in the refrigerator to slow fermentation. This develops flavor and makes scoring easier. Retarding can last from 8 to 72 hours. See our cold retard guide.

Crumb

The interior texture of baked bread. Crumb can be described as open (large, irregular holes), tight (small, uniform holes), or anywhere in between. The ideal crumb depends on the type of bread and personal preference.

Crust

The outer surface of baked bread, formed when the dough is exposed to high heat. A good sourdough crust is typically crispy, caramelized, and ranges from golden to deep brown.

D

Discard

The portion of starter removed before each feeding to maintain a manageable amount. Discard is perfectly usable in many discard recipes like pancakes, crackers, and pizza dough.

Dough Strength

The ability of dough to hold its shape and trap gas. Strength is developed through gluten formation and can be built using techniques like stretch and fold or coil folds.

Dutch Oven

A heavy, lidded pot used to bake sourdough. The lid traps steam during the initial baking phase, creating a crispy crust and better oven spring. See our Dutch oven guide.

E

Ear

A crispy ridge of crust that forms along a score line when the bread expands in the oven. Getting a good ear requires proper scoring technique and adequate steam. Learn how in our scoring guide.

Extensibility

The ability of dough to stretch without tearing. Good extensibility is important for shaping and allows the dough to expand during oven spring. Autolyse and proper hydration improve extensibility.

F

Feeding

The process of adding fresh flour and water to a sourdough starter to provide food for the microorganisms. Regular feeding keeps the starter active and healthy.

Fermentation

The metabolic process where yeast and bacteria convert sugars in flour into carbon dioxide, alcohol, and organic acids. Fermentation is what makes bread rise and gives sourdough its characteristic flavor.

Final Proof

The last rise of shaped dough before baking. Also called the second rise or final fermentation. This stage can happen at room temperature or in the refrigerator (cold retard).

Float Test

A method to check if your starter is ready to bake. Drop a small spoonful of starter into water; if it floats, the starter is active enough to leaven bread. Learn more in our starter guide.

G

Gluten

A network of proteins (gliadin and glutenin) that forms when wheat flour is mixed with water. Gluten gives bread its structure and allows it to trap gas and rise.

Gluten Development

The process of strengthening the gluten network through kneading, folding, or time. Well-developed gluten creates a dough that is smooth, elastic, and holds its shape.

Grigne

French term for the pattern created by scoring on the surface of bread. A well-executed grigne opens dramatically during baking and is a sign of proper fermentation and scoring.

H

Hooch

A layer of liquid that forms on top of a neglected or hungry starter. Hooch is primarily alcohol and indicates that the starter needs feeding. It can be stirred in or poured off before feeding.

Hydration

The ratio of water to flour in a dough, expressed as a percentage. For example, 75% hydration means 750g of water for every 1000g of flour. Higher hydration generally produces a more open crumb but is more challenging to handle. Use our sourdough calculator to calculate hydration.

I

Inoculation

The amount of starter added to a dough, usually expressed as a percentage of the total flour. Higher inoculation speeds up fermentation; lower inoculation slows it down and can develop more complex flavors.

L

Lame

A blade holder used for scoring bread dough. The curved blade allows for controlled, shallow cuts that open into ears. Pronounced "lahm." See our lame guide.

Lamination

A technique where dough is stretched very thin on an oiled surface, then folded back on itself. Used to incorporate mix-ins or to build dough strength. Learn the lamination technique.

Leaven

Any agent that makes dough rise. In sourdough, the leaven is the starter itself, containing wild yeast and bacteria. Also used as a verb: "to leaven bread."

Levain

A portion of starter that is fed specifically for a bake, often with a different flour or hydration than the main starter. Some bakers use "levain" and "starter" interchangeably.

M

Mature Starter

A starter that has been maintained for at least a few weeks and has developed a stable, diverse microbial community. Mature starters produce more consistent and complex flavors than young starters.

O

Open Crumb

A bread interior with large, irregular holes. Open crumb is prized in artisan breads and requires proper fermentation, hydration, and handling.

Oven Spring

The rapid rise of bread during the first 10-15 minutes of baking. Oven spring is caused by expanding gases and the final burst of yeast activity before the crust sets. Good oven spring requires adequate fermentation, proper shaping, and steam. If you're having trouble, check our oven spring troubleshooting guide.

Overproofed

Dough that has fermented too long, causing the gluten structure to weaken. Overproofed dough loses its ability to hold gas and results in flat, dense bread. Learn to identify overproofed dough.

P

Poke Test

A method to assess dough readiness by gently pressing a floured finger into the surface. If the indent springs back slowly and partially, the dough is ready. If it springs back quickly, it needs more time. See our poke test guide.

Pre-shape

A preliminary shaping step that builds tension and organizes the dough before the bench rest and final shaping.

Proof

Another term for the rising or fermentation of dough. "Proofing" typically refers to the final rise after shaping.

R

Retard

To slow down fermentation by placing dough in the refrigerator. Retarding develops flavor and allows for more flexible scheduling. See cold retard.

S

Scoring

Making cuts in the surface of shaped dough just before baking. Scoring controls where the bread expands and creates decorative patterns. Learn proper scoring technique.

Sourdough Starter

A mixture of flour and water that has been fermented to cultivate wild yeast and lactic acid bacteria. The starter is what makes sourdough bread rise and gives it its distinctive tangy flavor. Start your journey with our beginner's guide.

Steam

Moisture in the oven during the early phase of baking. Steam keeps the crust soft long enough for the bread to fully expand and contributes to a glossy, crispy crust. See how to create steam at home.

Stretch and Fold

A technique for building dough strength without traditional kneading. The dough is stretched upward and folded over itself, typically in four directions. Learn the stretch and fold method.

Surface Tension

The tightness of the outer layer of shaped dough. Good surface tension helps the loaf hold its shape during proofing and baking. Achieved through proper shaping technique.

T

Tight Crumb

A bread interior with small, uniform holes. Not necessarily a flaw; some breads, like sandwich loaves, benefit from a tighter crumb for better sliceability.

U

Underproofed

Dough that has not fermented long enough. Underproofed dough may burst unpredictably in the oven and produces dense bread with poor flavor development. See our underproofing guide.

W

Wild Yeast

Yeast species that occur naturally in flour and the environment, as opposed to commercial baker's yeast. Wild yeast in sourdough ferments more slowly but produces more complex flavors.

Windowpane Test

A method to check gluten development. A small piece of dough is stretched thin; if it can stretch until nearly translucent without tearing, gluten development is sufficient. Learn the windowpane test technique.