Flavour & Fire
The Sourdough Journal
Sourdough Glossary
The words, techniques and tools behind the loaf.
No terms found.
A
Acidity
The level of acid produced during fermentation. Acidity contributes to the flavour and aroma of sourdough and is influenced by factors such as fermentation time, temperature and the balance of microorganisms in the starter.
Ambient Temperature
The temperature of the room or environment in which your starter or dough is fermenting. Because fermentation speeds up in warmer conditions and slows down in cooler ones, ambient temperature is an important part of sourdough timing.
Autolyse
A resting period in which flour and water are mixed and left to rest before the remaining ingredients are added. It can help hydrate the flour and begin gluten development.
B
Baker’s Percentage
A way of expressing ingredients as percentages of the total flour weight. Flour is always treated as 100%, making it easier to compare and adjust sourdough recipes.
Baking Parchment
Heat-resistant paper used to help transfer dough into the oven and prevent it from sticking. Also commonly called baking paper.
Baking Stone
A thick, heat-retaining surface used to bake bread. It stores heat and transfers it quickly to the dough, helping with oven spring and crust development.
Baking Steel
A thick steel baking surface that stores and transfers heat very efficiently. It can be used instead of a baking stone for bread and pizza.
Banneton
A basket used to support sourdough dough during its final proving. Banneton baskets are usually made from cane, rattan or similar materials and are often lined or dusted with flour to prevent sticking.
Explore sourdough essentials →Bench Scraper
A flat tool used to divide, lift and shape dough and to clean flour or dough from a work surface. Also called a dough scraper.
Bread Flour
A flour with relatively high protein content, usually made from hard wheat. Its stronger gluten-forming potential makes it particularly useful for bread dough.
Bread Knife
A long, serrated knife designed to cut through a loaf without crushing its crust or crumb. A good bread knife becomes especially useful once you start baking regularly.
Bread Sling
A reusable sling made from heat-resistant material that helps lower dough into a hot Dutch oven and lift the baked loaf out again.
Bulk Fermentation
The main fermentation stage after the dough has been mixed and before it is shaped. During bulk fermentation, the dough develops structure, flavour and gas from the activity of the starter. Also called bulk rise.
C
Coil Fold
A gentle folding technique in which the dough is lifted from underneath and folded back onto itself. It is often used during bulk fermentation to strengthen the dough while preserving some of its internal gas.
Cold Proof
A period of final fermentation in the refrigerator after shaping. The cold temperature slows fermentation and makes the dough easier to handle and score. Also called cold proving or retardation.
Crumb
The inside of a loaf of bread. Crumb structure is influenced by flour, hydration, fermentation, shaping and baking, and can range from dense and even to open and irregular.
Crust
The outer layer of a loaf, formed and browned during baking. Its colour, thickness and texture are influenced by heat, steam, fermentation and baking time.
D
Degassing
The deliberate removal of gas from fermented dough. In sourdough baking, gentle handling is generally preferred so that useful gas and structure are not unnecessarily lost.
Discard
The portion of starter removed before feeding. Discarding helps control the amount of starter and keeps feeding manageable. It can also be used in recipes such as pancakes, crackers and other bakes.
Dough
The mixture of flour, water and other ingredients that is developed and fermented before baking. In a basic sourdough loaf, the main ingredients are flour, water, starter and salt.
Dough Hydration
The amount of water in a dough expressed as a percentage of the flour weight. Higher hydration generally produces a wetter, more extensible dough, although the result also depends on the flour.
Dough Scraper
A simple tool used to handle sticky dough, divide dough, scrape a work surface and assist with shaping. Also called a bench scraper.
Dough Strength
The ability of a dough to hold its shape and retain the gases produced during fermentation. Dough strength develops through gluten formation, folding and fermentation.
Dough Temperature
The temperature of the dough during fermentation. It has a direct influence on fermentation speed and is therefore useful when adjusting sourdough timing.
E
Elasticity
The tendency of dough to return towards its original shape after being stretched. Elasticity is related to gluten development and dough structure.
Extensibility
The ability of dough to stretch without tearing. A good balance between extensibility and elasticity allows dough to expand during fermentation and baking.
F
Feeding
The process of adding fresh flour and water to a portion of starter. Feeding provides new food for the microorganisms and helps maintain an active, healthy culture.
Feeding Ratio
The proportion of existing starter to fresh flour and water used during feeding, such as 1:1:1 or 1:2:2. The ratio affects how quickly the starter reaches peak activity.
Fermentation
The biological process in which microorganisms convert available nutrients into other compounds, including acids and gases. In sourdough, wild yeasts produce carbon dioxide while lactic acid bacteria produce organic acids.
Fermentation Window
The period during which dough has fermented sufficiently for the next stage of the process. Because fermentation depends on temperature, starter activity and dough composition, this window is more useful than relying on one fixed time.
Final Shaping
The process of giving the fermented dough its final shape before it is placed into a proving basket. Shaping creates surface tension and helps the loaf hold its form.
G
Gluten
A network of proteins found primarily in wheat and related grains. When flour is hydrated and worked, these proteins form a structure that helps dough retain the gases produced during fermentation.
Gluten Development
The formation and strengthening of the gluten network in dough. Mixing, resting, stretching and folding all contribute to gluten development.
Gluten Network
The interconnected protein structure that gives wheat dough strength and elasticity and allows it to hold fermentation gases.
Gummy Crumb
A crumb that feels unusually wet, sticky or gummy after baking. It can have several causes, including underbaking, cutting the loaf while still too warm or issues with fermentation and dough structure.
H
Hydration
The amount of water in a dough expressed as a percentage of the flour weight. For example, 70% hydration means the dough contains 70 grams of water for every 100 grams of flour.
I
Inoculation
The amount of mature starter introduced into a dough in relation to the flour. A higher inoculation generally leads to faster fermentation, while a lower inoculation can extend the fermentation time.
L
Lactic Acid Bacteria
A group of bacteria naturally associated with sourdough fermentation. They produce organic acids and other compounds that contribute to the flavour, aroma and character of sourdough.
Lame
A small razor-blade tool used to score the surface of dough before baking. A sharp lame allows clean cuts that guide expansion in the oven.
Levain
A portion of active starter that has been separately built or fed for use in a particular dough. Levain can be prepared with specific quantities, flours or timing to suit the bread being made.
Levain Build
The process of preparing a levain by combining a small amount of mature starter with fresh flour and water and allowing it to ferment before mixing the dough.
M
Mature Starter
A well-established sourdough starter that has developed a stable microbial culture and can reliably become active after feeding. Maturity is better judged by behaviour than by a fixed number of days.
Mother Starter
The maintained starter culture from which smaller portions are taken for individual levains or doughs. Also called a mother culture in some baking traditions.
O
Open Crumb
A crumb structure containing relatively large, irregular air pockets. Open crumb is influenced by hydration, flour, fermentation, dough strength, shaping and baking technique.
Oven Spring
The rapid expansion of dough during the early stages of baking. It is driven by heat, expanding gases and steam before the structure of the loaf sets.
Overproofed
Describes dough that has fermented beyond the point where it can develop good structure and oven spring. Overproofed dough may feel weak, spread easily and rise poorly in the oven.
P
Peak
The point at which a starter has reached its highest level of activity and volume after feeding. A starter at or near peak is often bubbly, expanded and aerated before it eventually begins to fall.
Preferment
A portion of flour and liquid that is fermented before being incorporated into the final dough. A levain is one type of preferment.
Prefermented Flour
The proportion of total flour in a recipe that is included in a preferment such as a levain. It is usually expressed as a percentage of the total flour.
Pre-shape
An initial shaping step performed after bulk fermentation and before final shaping. The dough is given a loose form and allowed to rest before its final shape is created.
Proving
The period during which shaped dough undergoes its final fermentation before baking. Also called proofing or final proof.
R
Retard
To slow fermentation by placing dough in a cool environment, usually the refrigerator. Retarding is commonly used for an overnight cold proof.
Retardation
The slowing of fermentation through refrigeration. In sourdough baking, this is often used to extend the final proving period and fit baking into a practical schedule.
Rise
The increase in volume of dough or starter caused primarily by gases produced during fermentation. Rise is one useful visual sign of activity, although it is not the only one.
S
Scald
A method in which flour is mixed with very hot water before being incorporated into a dough. Scalding can increase water absorption and influence the texture and flavour of the finished bread.
Scoring
Cutting the surface of a loaf immediately before baking. Scoring controls where the dough can expand and can also create the characteristic appearance of the loaf.
Scoring Angle
The angle at which a blade is held when scoring dough. Changing the angle affects how the cut opens during baking and can influence the shape of the final crust.
Scoring Pattern
The design or arrangement of cuts made on the surface of dough before baking. Patterns can be functional, decorative or both.
Sourdough
Bread made using a fermented culture containing wild yeasts and lactic acid bacteria rather than relying solely on commercial baker’s yeast. The term is also commonly used for the broader method and fermentation process.
Explore what sourdough is →Sourdough Bread
Bread leavened through fermentation with a sourdough culture. Its flavour, texture and fermentation profile depend on the starter, flour, hydration, temperature and baking method.
Sourdough Starter
A living culture of flour and water containing a community of microorganisms, including wild yeasts and lactic acid bacteria. It is maintained through regular feeding and used to ferment and leaven sourdough dough.
Starter Maintenance
The regular feeding, storage and care required to keep a sourdough starter active and healthy. Maintenance can be adapted to how frequently you bake.
Starter Temperature
The temperature at which a starter is fermenting. Because temperature influences microbial activity, it can affect how quickly a starter rises and reaches peak activity.
Stretch and Fold
A dough-strengthening technique in which a portion of dough is gently stretched and folded over itself. It is commonly performed several times during bulk fermentation.
T
Tangzhong
A technique in which flour is cooked with liquid to form a paste before being added to the dough. It increases the flour’s ability to hold water and can produce a softer, more tender crumb.
Tunnelling
The presence of unusually large vertical holes or tunnels in the crumb, often beneath the crust. It can be associated with issues in fermentation, shaping or dough development.
U
Underproofed
Describes dough that has not fermented sufficiently before baking. Underproofed dough may have a dense crumb, limited expansion and a tendency to split unexpectedly during baking.
Underfermented
Describes dough that has not undergone enough fermentation to develop the expected structure, flavour and gas retention. Underfermented and underproofed are related terms but are not always interchangeable.
W
Windowpane Test
A simple way of assessing gluten development by gently stretching a small piece of dough until it becomes thin and translucent without tearing immediately.
Wild Yeast
Yeasts that occur naturally in flour and the surrounding environment and become part of a sourdough culture. They produce carbon dioxide during fermentation, helping the dough rise.
Whole Grain
A grain containing the bran, germ and endosperm. Whole-grain flours contain more of the grain than refined white flours and can behave differently in sourdough dough.
Wholemeal Flour
Flour made by milling the whole grain, including the bran, germ and endosperm. Wholemeal flour generally absorbs more water and can influence fermentation and dough structure.
Y
Yudane
A Japanese bread-making technique in which flour is mixed with boiling water and left to hydrate before being added to the dough. Like tangzhong, it can increase water retention and produce a softer crumb.
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