Sourdough Glossary

A rest period where flour and water are mixed together and left to sit (typically 30-60 minutes) before adding salt and starter. This allows the flour to fully hydrate and begins gluten development without any kneading.

A proofing basket (usually made of coiled cane or wood pulp) used to support shaped dough during its final rise. Bannetons give the dough structure and leave those characteristic spiral flour rings on the crust.

An oval or torpedo-shaped loaf, wider and shorter than a baguette. It's one of the two most common sourdough shapes (the other being a boule).

A short rest (15-30 minutes) after pre-shaping and before final shaping. The dough relaxes on the bench, making it easier to shape tightly without tearing the gluten.

A round loaf of bread. The most common shape for home sourdough baking because it's simple to shape and fits nicely in a Dutch oven.

The first and longest rise after mixing your dough, before it's divided and shaped. This is when most of the flavor develops and the dough gains strength through stretch and folds. Typically lasts 4-8 hours depending on temperature.

Placing shaped dough in the refrigerator (38-42F) for an extended proof, typically 8-16 hours or overnight. Cold retarding slows fermentation, develops more complex flavors, and makes the dough much easier to score.

A gentle folding technique where you lift the dough from the center, letting the sides fold underneath from their own weight. Less aggressive than stretch and folds, good for high-hydration or delicate doughs.

The interior texture of the bread. "Open crumb" means large, irregular holes. "Tight crumb" means small, uniform holes. Neither is better - it depends on what you're baking and personal preference.

The portion of starter you remove before feeding. Instead of throwing it away, it can be used in pancakes, waffles, crackers, pizza dough, and many other recipes. It adds flavor and tang even though it's not active enough to leaven bread.

The temperature of your mixed dough, ideally 76-78F for most sourdough. This is the most important variable for consistent fermentation timing. Control it by adjusting your water temperature.

The crispy flap of crust that forms along the score line when bread has good oven spring. Created by scoring at a shallow angle (30-45 degrees) so the rising dough lifts a thin flap upward.

A way to check if your starter is ready to bake with. Drop a small spoonful into water - if it floats, the starter has produced enough gas and is active. If it sinks, it needs more time or another feeding.

A network of proteins (glutenin and gliadin) in wheat flour that gives dough its structure and elasticity. Gluten traps the gas produced by fermentation, allowing bread to rise. It develops through hydration, time, and manipulation (kneading or folding).

The dark liquid (usually gray or brown) that forms on top of a neglected or hungry starter. It's alcohol produced by the yeast when food runs out. Stir it back in or pour it off, then feed your starter.

The ratio of water to flour in a dough, expressed as a percentage. A dough with 500g flour and 375g water is 75% hydration (375 / 500 = 0.75). Higher hydration generally means a more open crumb and stickier dough.

A tool with a razor blade used for scoring bread dough before baking. The thin, sharp blade makes clean cuts that allow the bread to expand in a controlled way during baking.

A folding technique where you stretch the dough out very thin on a wet surface, then fold it back on itself (like folding a letter). Often used to incorporate mix-ins like cheese, herbs, or dried fruit evenly throughout the dough.

A portion of starter that's been fed specifically for a recipe, often with a different flour or ratio than your regular maintenance feedings. Some bakers use "levain" and "starter" interchangeably.

The rapid rise of bread during the first 10-15 minutes of baking. Heat causes trapped gas to expand and yeast to have a final burst of activity before dying off. Good oven spring means your dough was properly proofed and had enough steam.

A way to check if your dough is properly proofed. Press a floured finger about 1/2 inch into the dough. If it springs back slowly and leaves a slight indent, it's ready. Springs back fast = under-proofed. Doesn't spring back = over-proofed.

A gentle first shaping of the dough after bulk ferment, before the bench rest and final shaping. The goal is to start building surface tension without being too aggressive. Usually a loose round or rectangle depending on your final shape.

The last rise after the dough has been shaped and placed in a banneton. This can happen at room temperature (1-3 hours) or in the fridge as a cold retard (8-16 hours). The dough should increase in size by about 50-75%.

Cutting the surface of the dough with a blade just before baking. Scoring controls where the bread expands, prevents random blowouts, and creates decorative patterns. The depth, angle, and pattern all affect the final look.

A technique for developing gluten without traditional kneading. Grab one side of the dough, stretch it upward, and fold it over the other side. Rotate 90 degrees and repeat 3-4 times. Typically done every 30 minutes during the first half of bulk ferment.

The taut "skin" on the outside of a shaped loaf that helps it hold its shape during proofing and baking. Built during shaping by pulling the dough across an unfloured surface. Good surface tension = good oven spring.

A test for gluten development. Stretch a small piece of dough between your fingers - if you can stretch it thin enough to see light through it without it tearing, you have good gluten development. If it tears easily, it needs more time or folding.