The ABCs of Sourdough Baking
Sourdough baking is both an art and a science. Whether you’re just getting started or you’re an experienced baker, understanding the key terms can help demystify the process and improve your bakes. Here’s your A-to-Z guide to sourdough terminology!
A – Autolyse
A resting period where flour and water are mixed and left to hydrate before adding other ingredients. This step helps develop gluten and improves dough extensibility.
B – Bulk Fermentation
The first rise after mixing, where wild yeast and bacteria work to leaven and flavor the dough. Timing this phase correctly is crucial for a successful bake.
C – Crumb
The interior texture of the bread. A sourdough’s crumb can be open and airy or dense, depending on factors like hydration and fermentation.
D – Dough Strength
The elasticity and extensibility of the dough, influenced by kneading, folding, and fermentation. Strong dough holds shape well and traps gas effectively.
E – Elasticity
A characteristic of dough that allows it to stretch without tearing, essential for good gluten development.
F – Folding
A technique used to strengthen the dough during bulk fermentation. Common methods include stretch and folds or coil folds.
G – Gluten
A protein network in wheat flour responsible for dough’s structure and chewiness. Sourdough fermentation helps break down gluten, making it easier to digest.
H – Hydration
The ratio of water to flour in the dough, expressed as a percentage. Higher hydration doughs create more open crumbs but can be harder to handle.
I – Inoculation
The proportion of sourdough starter used in a dough recipe. A higher inoculation rate leads to faster fermentation.
J – Journey
Sourdough baking is a continuous learning experience. No two bakes are the same, and each one teaches something new!
K – Kneading
The process of developing gluten in the dough. Some sourdough bakers prefer folding over traditional kneading.
L – Levain
A preferment made from sourdough starter, used to leaven bread. Levain can be adjusted to control flavour and fermentation speed.
M – Maturity
The peak readiness of your starter or levain, when it’s most active and ready to use in a bake.
N – Natural Fermentation
The process by which wild yeast and bacteria in a sourdough starter ferment flour and water to create a leavening effect.
O – Oven Spring
The rapid rise of dough in the oven due to gas expansion and yeast activity. A strong oven spring results in a tall, airy loaf.
P – Proofing
The final fermentation stage before baking. Proofing can be done at room temperature or in the fridge (cold proofing) to develop flavour.
Q – Quenching
A baker’s term for stopping fermentation by baking the dough at high heat.
R – Retardation
Slowing down fermentation by placing the dough in the refrigerator, allowing flavours to develop and making the dough easier to handle.
S – Scoring
The act of making cuts on the dough’s surface before baking. Scoring allows controlled expansion and enhances the bread’s appearance.
T – Tanginess
The level of sourness in sourdough, influenced by fermentation time, temperature, and starter maintenance.
U – Underproofing
When dough hasn’t fermented enough, resulting in dense, tight crumb structure and reduced oven spring.
V – Volume
A well-fermented dough should have good volume, indicating strong yeast activity and proper fermentation.
W – Wild Yeast
The naturally occurring yeast in sourdough starter that leavens the bread, unlike commercial yeast.
X – X-factor
Every sourdough baker develops their own signature style, from hydration levels to fermentation techniques, making each loaf unique.
Y – Young Starter
A newly developed sourdough starter that isn’t fully mature yet but can still be used in baking.
Z – Zero Waste Baking
Using discards creatively in recipes like crackers, pancakes, and muffins to reduce food waste.
Want to start baking?
Why not try our baking kits? They include all the essential ingredients and equipment to kickstart your sourdough journey. Plus, we offer online courses to guide you every step of the way!
