09/29/2025
“Help! My sourdough has zero oven spring! I did a 1-hour autolyse at RT, four sets of S&F and the dough is still slack. It’s 80% hydration but I’m after a big open crumb!”
For a complete newbie, that sentence might as well be another language.
So in today’s post, we’re breaking down 20 common sourdough terms in plain English. If you’re new to sourdough, save this post; it’s the kind of quick glossary you’ll keep coming back to.
Let’s begin.
1. Sourdough Starter:
A live culture of flour and water filled with wild yeast and bacteria. A small amount is used to make bread rise without commercial yeast. You can create one from scratch or get one from someone who already has one.
2. Levain:
A separate build made from a portion of your starter mixed with fresh flour and water. Often used to tweak flavour, flour type or timing without altering your main starter. Some bakers say “starter” when they mean “levain,” but technically they’re different.
3. Autolyse:
The rest period right after you mix flour and water but before adding salt or starter. It lets the flour absorb water and gluten begin to form naturally, making the dough easier to handle. Can be 15 minutes to several hours.
4. Bulk Rise (Bulk Fermentation):
The first long rise after mixing everything together. This is where most gluten development and gas production happen. Depending on temperature, it can last 3–12+ hours. Rush it and you’ll get dense bread.
5. Stretch and Fold:
A gentle technique used during bulk rise. You stretch one side of the dough and fold it over itself, turning the bowl as you go. It strengthens gluten without heavy kneading and helps trap bubbles.
6. Coil Fold:
A variation of stretch and fold. You lift the dough from the middle and let it coil under itself. Great for very wet, high-hydration doughs to build strength without tearing.
7. Second Rise (Final Proof):
The rise after shaping. Much shorter than the bulk rise. It can take from 30 minutes to a few hours at room temperature or overnight in the fridge. The dough should look puffy but still hold its shape.
8. Proofing Basket (Banneton/Brotform):
A basket, usually natural fibre, that supports the shaped dough during the second rise and keeps it from spreading. Heavily floured baskets also leave attractive patterns on the crust.
9. Score (or Slash):
Cutting the dough just before baking. It lets steam escape and controls how the loaf expands in the oven. You can do simple cuts or create decorative patterns.
10. Bread Lame:
Pronounced “lahm.” A tool, basically a razor blade on a handle used for scoring dough cleanly. Not essential at first; a sharp knife or single blade works.
11. Oven Spring:
The dramatic rise a loaf gets in the first minutes of baking as gases expand and yeast has one last burst of activity. Good oven spring = tall, airy loaf. Little or none = dense, flat bread.
12. Crumb:
The inside texture of the baked loaf. When you slice it open, the pattern of holes (open or tight), moisture and structure is the crumb.
13. Hydration:
The ratio of water to flour in your dough or starter, usually given as a percentage. 300 g water to 500 g flour = 60% hydration. Lower hydration = stiffer dough, easier to shape. Higher hydration = wetter dough, open crumb but trickier handling.
14. Float Test:
A quick check of starter readiness. Drop a spoonful into water. If it floats, it’s airy and ready to use. If it sinks, feed it again and wait. Not foolproof, but a helpful sign.
15. Windowpane Test:
A way to see if gluten is developed. Take a small piece of dough and gently stretch it. If you can pull it thin enough to see light through without tearing, gluten is strong.
16. Retard/Cold Proof:
Letting the shaped dough rest in the fridge for many hours (often overnight) to slow fermentation. This builds flavour and makes dough easier to score.
17. Batard/Boule:
Names for common loaf shapes. A boule is round like a ball. A batard is more oval, like a rugby ball. Same dough, just shaped differently.
18. Bench Rest:
A short rest for dough after pre-shaping but before final shaping. Lets the gluten relax so you can handle it more easily.
19. Degassing:
Gently pressing out some of the gas from dough, usually during shaping, to even out bubbles and avoid huge pockets. Done lightly so you don’t lose all the rise.
20. Discard:
The portion of starter you remove before feeding. It’s not “bad” starter, it's just an extra. Use it in pancakes, crackers, muffins, etc. to cut waste.
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End of post.
As always, I hope this helps.
