Sourdough Glossary

Proofing, starter, discard, what does it mean? I didn't realize how many sourdough terms there were until I sat down to make this list. This just scratches the surface of sourdough terms!

Baking Timeline

This refers to the schedule involved in preparing and baking your sourdough.

Because sourdough involves a natural fermentation process, the baking timeline is much longer than commercial yeast recipes.

Banneton

Round or elongated, a banneton is used for shaping your loaves.

Bench Rest

This is the stage in the baking timeline that allows the dough to rest and gluten to relax. A "bench" could also mean a countertop.

Bulk Rise

This is where patience comes in and the dough really transforms. Typically completed overnight on the counter or for 24-hours in the fridge, this comes before the shaping of the loaf.

This is perhaps the most crucial part of making sourdough. If you don't allow the dough long enough, your dough will be under-proofed. Leave the dough too long, it will be over-proofed.

Coil Folds

This method of shaping involves using the dough's own weight to strengthen the gluten.

By using the dough's weight, you strengthen the gluten without being too harsh on the dough.

Cold Proof

This refers to the point in the baking timeline in which the shaped loaf goes in the fridge before baking.

Crumb

When you slice into a loaf and find air pockets or holes, this is called an open crumb. A closed crumb has smaller holes and is a bit denser.

Open or closed crumb is personal preference.

Discard

This refers to the portion of sourdough starter that is removed at the time of feeding.

Discard can be stored in the fridge for several weeks, does not require feeding, and can be used in all sorts of baking recipes.

Ear

This is the flap of crust that lifts up as a result of scoring during baking.

Gluten

Gluten occurs as a result of proteins in grain.

Gluten is what gives bread its elasticity. It traps the carbon dioxide produced by yeast and helps bread rise.

Hooch

This refers to the liquid that can form on top of sourdough starter.

It typically does not affect the starter, it just means your starter is hungry! Pour it off and feed like normal. If this continues, increase the amount of flour you are using in your starter.

It will have a strong odor of alcohol or nail polish remover.

Lame

This is the tool used to score sourdough. The lame is specifically the handle that holds the razor blade.

Lamination

Lamination helps create layers in the dough prior to shaping. This involves spreading the dough into a thin sheet onto a countertop and then folding it.

Leaven

Not everyone recipe calls for a leaven. This involves taking a portion of your starter and essentially creating a second starter.

Oven Spring

The springier, the better. Oven spring refers to your loaf rising up and bursting in the oven. Practice makes perfect when it comes to mastering oven spring.

Poke Test

The poke test is a tried and true method to check the proofing of your bread.

Underproofed - If you poke the loaf and it immediately springs back, it's not quite ready for baking.

Just Right - The dough leaves a slight indent and slowly starts to fill back in

Overproofed - The dough does not spring back at all when you push your finger on the dough

Proofing

Proofing is part of the rising process after the shaping of the dough.

Resting

Typically refers to the time in between folding or shaping.

Scoring

Scoring is the process of cutting the loaf to make designs and control where the dough opens up.

Shaping

This is the part of the baking process where you shape the loaf into the desired shape for the finished loaf.

Starter

The starter is the most important component of creating sourdough.

This is a living culture consisting of yeast and bacteria. It requires being fed daily unless kept in the fridge. There are many different ways and recipes to maintain your starter. Your climate will be a determining factor in what works best for you.

Stretch and Fold

Stretch and Folds are my favorite part of the baking process. It takes the place of kneading and helps build the gluten in your dough. Basically, you take the dough and lift it section by section, working your way around the bowl and folding the dough back over itself.