Sourdough baking has its own unique language, filled with terms that can be a bit confusing, especially for beginners. I’ve assembled a glossary to help demystify those terms so you can bake with confidence and truly understand what’s happening in each stage of your sourdough journey.

A

Acetic Acid

Acetic acid is one of the primary acids produced by lactic acid bacteria during fermentation. Unlike lactic acid, which gives a mild, tangy flavor, acetic acid contributes a sharper, vinegar-like sourness.

Acetic acid production is typically higher in doughs that ferment slowly and at cooler temperatures, such as during a cold ferment in the fridge. This acid not only influences flavor but also affects dough strength and shelf life, as it has preservative qualities that help the bread stay fresh longer.

Active Starter

Active starter is the key to leavening sourdough recipes. Active starter refers to starter that has been recently fed, is airy, with a domed top, and has at least doubled in size. These signs indicates that the wild yeast and bacteria in the starter are thriving and producing gases that will help leaven the bread.

Generally, your starter can be considered active and used anytime after it doubles. Using an active starter ensures a strong rise and contributes to a well-developed flavor and texture in your sourdough baking.

Need a sourdough starter recipe? I’ve got a super quick and easy starter recipe for you!

Aliquot Method

The aliquot method involves taking a small portion (aliquot) of the dough and placing it into a small, transparent jar or container right after the stretch and folds or coil folds. The container is nestled inside the main dough for the remainder of the bulk ferment, allowing you to visually track the rise without disturbing the bulk dough itself.

Using the aliquot method is a great way to help you learn to read the sourdough, prevent overworking the dough, and easily determine rise percentage.

Autolyse

Autolyse refers to the process of mixing the flour and water portions of a bread recipe together and allowing them to rest before incorporating yeast (sourdough starter) and salt. Autolyse enables bakers to improve dough development through low intensity kneading.

This pre-fermentation step focuses on hydrating the flour and starting enzyme activity and results in a dough that’s easier to shape, has better texture, and more complex flavors.

Want to learn more about autolyse? I have a deep dive on that!

B

Baker’s Percentages

Baker’s percentages are a method of measuring ingredients in bread making, including sourdough, based on the weight of the flour. Using percentages makes it easy to adjust recipe quantities to scale up or down.

When using baker’s percentages, the flour is always 100%, and all other ingredients are expressed as a percentage of the flour’s weight. For example, if a sourdough recipe has 80% water (hydration), it means there’s 80 grams of water for every 100 grams of flour, or 400 grams of water per 500 grams of flour.

The waters get a little muddy when adding sourdough starter to the mix, I prefer to add sourdough starter as it’s own line item and break out both the water and flour. For example, if my recipe calls for 100 grams of starter, I’ll add 50 grams of flour and 50 grams of water to the final calculations.

Baker’s Timeline

The baker’s timeline in sourdough is a planned schedule that guides each step of the sourdough process—from mixing and bulk fermentation to shaping, proofing, and baking. Because sourdough relies on natural fermentation, it has a longer timeline than breads made with commercial yeast.

Each stage in the timing varies based on temperature, recipe, and starter quantity, so the baker’s timeline helps manage these variables to ensure that each stage is done at the optimal time for the best flavor and texture in the final loaf.

I often add baker’s timelines to my sourdough recipes, but not all have them.

Banneton

Bannetons are baskets used in sourdough baking to support the dough during its final proof. Made from materials like rattan or cane, bannetons help shape the dough and encourage an even rise, while the coiled design leaves a beautiful spiral pattern on the crust. They also allow airflow around the dough, helping to create a dry, firm surface ideal for scoring before baking.

I baked sourdough for over a year without having a single banneton, and you know what, the bread was delicious, so if you don’t have a banneton at home, don’t let that discourage you because I have a great list of banneton alternatives!

Learn more about using, caring for, and maintaining bannetons!

Batard

A batard is a type of sourdough loaf shaped into an oval rather than a round (or boule).

I prefer the batard shape in most circumstances, because I find the loaves to rise taller and have a more consistent shape. The long, oval loaf is easier to slice, fit into a toaster, and turn into a sandwich! I also prefer to shape batards.

Don’t take that to mean that round loaves are bad – because they are not!

Belly

A sourdough belly refers to where the dough expands outward during baking. A well-developed belly indicates strong dough structure and proper fermentation, as it allows the loaf to achieve good height and shape. The belly is typically most visible in sourdoughs with a strong oven spring and proper scoring techniques.

Big, bulging bellies are sought after in sourdough baking because loaves with a big belly are irresistibly delicious looking!

Bench Rest

The bench rest is a short resting period after pre-shaping the dough but before the final shaping. During this time, the gluten strands in the dough to relax, making it easier to handle and shape without tearing, which resulting in better structure and texture in the final loaf.

Bench Scraper

Bench scrapers are flat, handheld tools used in sourdough baking to divide, shape, and lift dough. It’s especially helpful for handling sticky, high-hydration doughs, making it easier to cleanly cut portions or perform folding techniques.

Bakers also use it to scrape flour or dough residue from the work surface, keeping the bench tidy during the sourdough process.

Blisters

Blisters are small bubbles that form on the crust during baking, often a result of cold fermentation. Blisters add a rustic, artisanal look and contribute that unmistakable sourdough crunch to the crust.

They develop when moisture trapped in the dough expands in the hot oven, creating tiny pockets under the crust. Blisters are a desirable trait, indicating good fermentation and handling.

Boule

A boule is a round, dome-shaped loaf, named after the French word for “ball.” This classic shape is achieved by carefully shaping the dough into a tight round before its final proof.

I love to use boules with marbled loaves, I find the pattern doesn’t get lost in the shaping. I also pefer boule shaped loaves when I’m serving with spinach dip or other dips that require the bread cut into cubes.

Brotform

A brotform is a type of proofing basket, similar to a banneton, and is used to support sourdough during its final proof. Brotform is the German equivalent to the French banneton.

In my experience, brotform is usually used to denote a proofing basket made of wood pulp versus one made with rattan. In my kitchen I use cane bannetons.

Bulk Fermentation

Bulk fermentation is also called first rise or primary fermentation, depending on the baker’s preferred term. This process allows bakers to develop a strong gluten network easily. This process does not require machine or manual kneading or mixing to create dough strength, only stretch and folds, and time.

Bulk fermentation starts as soon as all the ingredients, including yeast and salt, are combined and ends when the dough is divided, shaped, and prepped for the final proof. The timing for bulk fermentation does not account for any time in the autolyse.

This process is known as bulk fermentation because generally bakers mix and ferment multiple batches of sourdough together in bulk. If you’re a home baker only making 1 loaf at a time, a more apt name might be primary fermentation, that said, the process is the same, regardless of dough volume.

Hungry for more information about the bulk ferment? I have an article designed to help you nail the bulk ferment!

C

Coil Folds

Coil folds are a gentle folding technique used during sourdough’s bulk fermentation to build gluten strength without deflating the dough. To perform a coil fold, you lift the dough from the center and allow each side to fold under itself, creating layers. This technique is ideal for high-hydration doughs, as it helps develop structure and elasticity while preserving air bubbles for a light, open crumb in the final loaf.

I often use a hybrid of coil folding and stretch and folding during the sourdough process.

Cold Ferment/ Retard

Cold fermentation (or cold retard) is the process of refrigerating the dough for an extended period, usually overnight or longer, during the final proof.

The cold temperature slows down yeast activity but does not halt lactic acid production, allowing for more complex flavors to develop as the dough ferments. Cold fermentation also enhances the dough’s structure making it easier to score and transfer to the oven, and often enhances blistering in the crust.

I absolutely LOVE to cold retard my dough and the step is added to more of my recipes than not.

Learn how to cold retard your sourdough with my easy guide!

Cooling

Cooling a loaf of sourdough is the final step after baking, and although painfully simple can be painfully difficult!

Allowing your load to sit undisturbed on a wire mesh rack until fully cooled is crucial because it lets the interior finish setting and moisture redistribute evenly, preventing a gummy or overly moist crumb. Cutting into a hot loaf can release steam prematurely, disrupting the crumb structure, making the bread seem undercooked, and harder to slice.

Couche

A couche is a heavy linen cloth used to support shaped dough, like baguettes or batards, during the final proof, because there are no dedicated bannetons for these types of loaves.

The fabric’s texture provides gentle support and wicks away excess moisture from the dough’s surface, helping to create a dry skin that leads to a crisp crust. Bakers use the couche to separate and shape loaves by folding it to create divisions, ensuring the dough retains its shape before baking.

Crumb

The crumb refers to the interior texture of the baked bread. It can range from open with large, irregular holes to tight with smaller, even holes. Crumb is dependant on factors like hydration, fermentation, and handling.

A well-developed crumb indicates proper gluten structure and fermentation, contributing to the bread’s chewiness, softness, and overall mouthfeel. The crumb is often a marker of successful sourdough technique, with an open crumb being especially prized in artisan sourdough loaves.

In generally, higher hydration doughs have a more open crumb pattern while lower hydration doughs have a tighter crumb. Think about my everything bagel sourdough loaf versus sourdough bagels.

Crust

The crust is the outer layer of the loaf that forms during baking, providing a flavorful, crispy contrast to the soft crumb inside.

A well-developed crust is typically deep golden-brown with a rich, caramelized flavor, and beautiful blistering.

Good crusts are achieved through proper fermentation, high baking temperatures, and steam in the oven. The crust also protects the loaf’s moisture and contributes to its shelf life.

The crust will forever be my favorite part of the entire loaf!

D

Danish Dough Whisk

A Danish dough whisk is a specialized tool used in baking to mix dough ingredients effectively. Its unique looped design allows it to easily cut through thick, sticky doughs, incorporating flour and water evenly. The dough whisk is perfect for initial mixing, as it prevents clumping and is easier to clean than traditional whisks.

Pro Tip: If your dough whisk is hard to clean because the loops are pressing against each other, you can simply bend out the loops a bit to allow space between the wire.

Degas

Degassing means to gently press down or fold the dough to release some of the built-up gas produced during fermentation. This step, done just before shaping, reduces large air pockets while preserving the dough’s overall structure. Degassing helps control the crumb texture and allows for a more even rise in the final loaf.

This is very similar to punching down your dough in yeasted recipes, but is definitely done more gently!

Discard

Discard refers to the portion of starter that is removed before feeding it with fresh flour and water. Regularly discarding prevents the starter from growing too large and keeps the microbial balance healthy.

Discard is not trash! Far from it.

Discard is still rich in flavor and can be used in recipes like pancakes, crackers, and muffins, reducing waste and adding a mild sourdough taste to other baked goods.

Need more information on sourdough discard? I have a guide on storing sourdough discard as well as an entire article dedicated on what to do with your discard, including delicious recipe suggestions.

Dutch Oven

A dutch oven is a heavy, lidded pot, often made of cast iron, used to simulate the high-heat, steam-filled environment of a professional bread oven.

The enclosed space traps steam released from the dough, keeping the crust moist and allowing for maximum oven spring during the initial baking phase. The trapped steam helps create a crispy, caramelized crust and a well-risen loaf with an open crumb.

E

Ear

A sourdough ear is a raised flap along the scored line on the crust, created when the dough expands in the oven. It forms when scoring is done at an angle, allowing the crust to open up and develop a pronounced, crispy ridge. Ears, like bellies, are sought after for their visual appeal and as a sign of good fermentation and proper scoring technique.

There are times you might not want an ear, like on softer, less crusty breads or sandwich loaves, where a smooth, uniform crust is preferred for easier slicing and a more tender texture.

Elastic/Extensible

Both elasticity and extensibility describe the dough’s ability to stretch and hold its shape without tearing.

Elasticity allows the dough to bounce back, helping it maintain structure during fermentation and shaping. Extensibility allows the dough to stretch easily, accommodating gas expansion for an open, airy crumb.

A balance of both is essential for proper fermentation and oven spring, creating a loaf that’s well-risen, with a soft interior and a structured crust. Balanced dough is easier-to-handle and results in a more desirable texture in the finished bread.

Enriched Dough

Enriched doughs contain added ingredients like butter, milk, eggs, or sugar, which alter the dough’s texture, flavor, and softness.

These enrichments make the dough richer and more tender, resulting in a soft, pillowy crumb and a golden-brown crust. Enriched doughs are often used for sweeter, softer breads like brioche or rolls rather than rustic sourdough loaves. Understanding enrichment is important, as it affects fermentation time, dough handling, and the final bread’s structure and shelf life.

You can find enriched doughs in my sourdough cinnamon rolls and my double chocolate sourdough babka.

F

Feeding

Feeding refers to the process of adding fresh flour and water to a portion of your sourdough starter to provide it with the nutrients needed for the wild yeast and bacteria to thrive.

This is typically done by discarding a portion of the starter and then mixing in equal parts flour and water, which replenishes the starter’s food supply. Feeding is essential for maintaining a healthy, active starter that can effectively leaven bread, as it encourages fermentation and the development of flavor.

Read More: 10 tips for feeding your sourdough!

Fermentolyse

Fermentolyse is a variation of the autolyse method, where the flour, water, and sourdough starter are mixed and left to rest before adding salt.

Unlike traditional autolyse, which includes only flour and water, fermentolyse allows fermentation to begin earlier by including the starter. This method promotes gluten development while kickstarting fermentation, leading to a dough that’s easier to handle and with a well-developed flavor.

Fermentolyse is particularly useful when looking to shorten the overall bulk fermentation time, mixing time, and enhance dough extensibility.

I discuss fermentolyse more in depth in this guide to autolyse!

Float Test

The idea behind the float test is once the yeast has activated and started to create bubbles in the starter, the starter will float due to added buoyancy from the trapped air.

To do the float test, simply drop a small amount of sourdough starter in a glass of water, if it floats, it’s all good! If it doesn’t float, might be time to feed your starter.

There’s a lot of talk about the float test on the internet. Some swear that it’s a great way to test the viability of your starter for use in bread making, others say it doesn’t matter. Personally, I think it makes sense, but I don’t use it.

Formula

A formula is the precise recipe used to make the bread, detailing the types and amounts of ingredients, often in baker’s percentages.

Unlike casual recipes, a formula includes specific ratios for flour, water, starter, and salt, allowing bakers to replicate and adjust the dough consistently. This structured approach is essential for sourdough baking, where small changes in hydration, fermentation time, or ingredient proportions can significantly affect the final loaf’s texture, flavor, and structure.

G

Gluten

Gluten is a network of proteins (glutenin and gliadin) in cereal grains like wheat, that develop when mixed with water and kneaded or folded. Gluten gives dough its structure, elasticity, and strength, allowing it to trap gas produced during fermentation.

Well-developed gluten strands are crucial for sourdough, as they supports a good rise, creates an open crumb, and helps achieve a chewy texture. Techniques like stretching and folding during bulk fermentation help strengthen gluten in sourdough dough, even with minimal kneading.

H

Hooch

The layer of liquid that can form on top of a starter when it hasn’t been fed in a while is called hooch. It’s usually gray or brown and results from fermentation byproducts.

Hooch is a sign that the starter is hungry and needs to be fed. While it can be stirred back in for a slightly more sour flavor, some bakers prefer to pour it off to keep the starter’s taste balanced.

Is your sourdough looking sad and hoochy? I’ll teach you how to revive your sourdough starter!

Hydration

Dough hydration is expressed as a percentage and measures the ratio of water to flour. It directly affects the dough’s texture and crumb.

Low hydration (60-70%) results in a firmer dough that’s easier to handle, producing a tighter crumb with smaller, more even holes. This is ideal for sandwich loaves and less open-crumb breads.

High hydration (75% and above) creates a wetter, stickier dough that’s more challenging to work with but leads to an open crumb with large, irregular holes and a moist, chewy texture. High-hydration doughs are prized for rustic, artisan-style sourdough loaves.

K

Kahm Yeast

If you notice a white film forming on the surface of your ferment, it’s more than likely kahm yeast – which is generally harmless but tastes terrible. A bad kahm yeast infection will actually look like ramen noodles!

The presence of kahm yeast will probably affect the outcome of your ferment. While it may be tempting to try and salvage, it’s generally not worth the risk. Starting over may seem like a pain, but it’s better than ending up with a batch that has poor flavor or outcomes.

Though some people say you can scrape it off and continue, I prefer to scrap ferments when kahm yeast gets involved. If you decide to start over, you can always revive unfed starter or discard from the back of the fridge or from your dehydrated starter.

How to tell if your sourdough starter has gone bad!

Kneading

Kneading is the process of working the dough to develop the gluten network, which gives the dough structure and elasticity. Unlike conventional bread, sourdough often requires less intensive kneading due to techniques like autolyse and long bulk fermentation, which naturally strengthen the gluten.

Proper gluten development through kneading or folding allows the dough to trap gas, resulting in a well-risen loaf with a desirable crumb structure.

L

Lactic Acid

Lactic acid is a byproduct of fermentation produced by lactic acid bacteria (LAB) in the starter. It gives sourdough its mild tanginess and contributes to a balanced, complex flavor profile. Lactic acid also helps strengthen the dough structure and improves its keeping quality by creating an acidic environment that slows staling and inhibits mold growth.

Its presence, along with acetic acid, defines the sourdough’s characteristic flavor.

Lactic acid also plays a role in my other fermentation recipes, like my dill pickle hot sauce or lacto-fermented salsa!

Lame

A lame (pronounced “lahm”) is a special tool used in sourdough baking for scoring the dough just before baking. It typically features a handle with a thin, sharp blade, allowing bakers to make precise cuts on the loaf’s surface.

Scoring helps to control where the bread expands during baking to improve the shape of the loaf and enhance oven spring. While other sharp instruments, like knives and scissors, can be used, a lame is preferred for its ability to make clean, controlled cuts.

Lamination

Lamination in sourdough baking is a technique that involves stretching out the dough, spreading or scattering the inclusions on top, and then folding the dough over to encase them. T

his method ensures that the inclusions are evenly distributed throughout the dough, creating layers that enhance the texture and flavor of the final loaf.

Levain

A levain refers to a portion of sourdough starter that is mixed with fresh flour and water to create a more active culture used for leavening the dough. This pre-fermented mixture is allowed to ferment for several hours before being incorporated into the main dough.

M

Mother

The term mother refers to the main sourdough starter that is used to cultivate and maintain a healthy colony of wild yeast and lactic acid bacteria.

This starter serves as the source for creating levain, which is a portion of the mother mixed with fresh flour and water for leavening bread. The mother can be continuously fed and maintained over time, allowing bakers to produce consistent and flavorful sourdough bread.

It is the foundational culture from which all sourdough products are made, contributing to the distinctive tangy flavor and texture characteristic of sourdough loaves.

Note: You can bake directly from the mother sourdough starter without using a levain or preferment. This is generally what I do!

O

Open Bake

An open bake refers to the technique of baking bread in an oven without the enclosed environment of a Dutch oven. This method allows for greater air circulation and can produce a different, often darker, crust texture and color.

Open baking can yield loaves with a more pronounced ear and a crispier crust, offering a unique approach to achieving desired bread characteristics.

Learn more about open baking your sourdough!

Oven Spring

Oven spring refers to the rapid rise of bread dough that occurs during the first few minutes of baking when the dough is exposed to the intense heat of the oven. This phenomenon is primarily caused by the expansion of gases (mainly carbon dioxide) produced by the fermentation process, as well as the increase in temperature that causes the moisture in the dough to turn to steam. A well-developed gluten network allows the dough to hold its shape while rising, resulting in a light, airy loaf with an open crumb.

P

Peel

A peel is a flat, shovel-like tool used to transfer loaves, or sourdough pizza dough in and out of the oven.

They’re usually made of wood or metal. Peels help bakers to easily slide dough onto a baking stone or directly onto the oven rack.

I have 2 aluminum peels, one large 14″ pizza peel with a long wooden handle, and one smaller 8″ wide peel with a shorter handle. I use them both quite often in my sourdough baking!

Poke Test

The poke test is a technique used to assess the readiness of the dough during the proofing stage.

To perform the poke test, gently press a finger into the surface of the dough; if the indentation springs back slowly and leaves a slight impression, the dough is properly proofed and ready to bake. If it bounces back quickly, it may need more time to rise. If the indentation remains and does not spring back, the dough may be over-proofed

Pre-Shape

Pre-shape refers to the initial shaping of the dough after the bulk fermentation stage and before the final shaping.

During pre-shaping, the dough is gently turned out onto a lightly floured surface and formed into a loose boule or batard, depending on the final desired loaf shape. Pre-shaping also helps to create surface tension, which is crucial for achieving a good rise.

After pre-shaping, the dough is typically allowed to rest for a short bench rest before the final shaping.

Proof

The final rise of the dough before baking. Proper proofing gives sourdough its airy texture and is usually done in a banneton or proofing basket.

This is the step before the final shaping, where the dough is gently rounded into a ball, helping it hold shape. During proofing, the dough is allowed to rest and rise, typically covered to prevent drying out.

This stage allows the yeast to continue fermenting, producing carbon dioxide that causes the dough to expand and develop its structure. Proofing can vary in time and temperature, influencing the flavor and texture of the final loaf. Proper proofing is crucial for achieving a well-risen, airy sourdough with an open crumb and a pleasing crust. Over-proofing can lead to a collapsed loaf, while under-proofing may result in a dense texture.

R

Ripe

Ripe is another way of saying active. It refers to the point at which the sourdough starter or levain is fully fermented and ready to be used in the dough.

A ripe starter or levain is typically bubbly, active, and has a slightly tangy aroma. It has reached its peak of fermentation, meaning it has enough yeast and bacteria to properly leaven the dough. Using a ripe starter ensures that the dough will rise effectively and develop the desired texture and flavor during baking.

S

Score

Scoring refers to the process of making cuts on the surface of the dough just before baking. Scoring serves multiple purposes, including controlling the dough’s expansion during baking, enhancing its appearance, and allowing it to rise properly in the oven.

Expansion/Relief Scoring: This type of scoring is functional, designed to control where the dough will expand during baking. The cuts direct the flow of the dough’s rise, helping to prevent uncontrolled bursting and promoting an even oven spring. These scores are typically more functional and simple.

Artistic/Decorative Scoring: This type of scoring focuses on aesthetics, where bakers create intricate, visually pleasing patterns on the surface of the dough. Common designs include geometric patterns, spirals, or flowers. While these scores can also help with expansion, the primary goal is to enhance the loaf’s visual appeal.

I have a guide on using a doily to decorate your sourdough loaf for Crave Insiders!

Second Rise

Second rise in sourdough baking refers to the final proofing stage that occurs after the dough has been shaped. Sourdough bakers generally refer to this as the proof.

Once the dough is shaped into its final form (such as a boule or batard), it undergoes a second rise, where it is allowed to rest and ferment before baking. This stage allows the dough to expand further as the yeast continues to work, contributing to the final texture and volume of the bread. The second rise is crucial for achieving a light, airy crumb and ensuring proper oven spring during baking. Proper timing is essential—overproofing can lead to a collapsed loaf, while underproofing can result in a dense texture.

Shape

Shaping refers to the process of forming the dough into its desired final form before the second rise.

Shaping helps to create surface tension, which supports the dough during fermentation and contributes to the loaf’s final structure and appearance. Common shapes for sourdough include boules and batards.

The shaping process can affect the crumb texture, crust, and overall presentation of the bread. Proper shaping also helps with achieving an even rise and good oven spring, ensuring a well-formed and aesthetically pleasing loaf.

Starter

A sourdough starter is a mixture of flour and water that has been fermented with wild yeast and lactic acid bacteria.

The starter serves as the leavening agent for sourdough bread, replacing commercial yeast. It’s used to inoculate the dough with the necessary wild yeast and bacteria to ferment and leaven the bread, contributing to the bread’s distinctive tangy flavor, texture, and aroma.

Your starter is maintained over time by regular feeding with fresh flour and water, which keeps the microbial culture active and healthy. A well-maintained starter is key to successful sourdough baking.

Need a starter? I have a super easy 24 hour starter recipe! Struggling with the feeding process? I’ve compiled a list of my 10 best tips for feeding your starter.

Stretch And Fold

Stretch and fold is a technique used during the bulk fermentation phase to develop gluten strength without overworking the dough.

The process involves gently pulling a section of the dough, stretching it upwards, and then folding it back over itself. This is repeated several times at intervals (typically every 30-60 minutes) to strengthen the dough’s structure, improve its elasticity, and help incorporate air. Stretch and fold helps to achieve an open crumb and a well-developed texture in the final loaf.

T

Tang

The distinctive sour flavor that develops in the bread due to the presence of lactic acid and acetic acid produced by the wild yeast and bacteria during fermentation is known as tang.

The level of tang in sourdough can vary depending on factors such as fermentation time, the amount of starter used, and the conditions during proofing. A longer fermentation or colder proofing typically results in a more pronounced tang. This sourness is one of the defining characteristics of sourdough bread and contributes to its complex flavor profile.

Tension

Tension refers to the surface tension of the dough, which is created during the shaping process.

By creating tension, bakers ensure that the dough holds its shape and maintains its structure during the final rise and baking. Proper tension helps to improve the loaf’s rise, contributing to a light, airy crumb and a well-defined shape.

It also aids in achieving good oven spring, allowing the dough to expand evenly as it bakes. Tension is developed by folding and shaping the dough to create a taut outer layer while keeping the inner dough soft and hydrated.

W

Windowpane Test

The windowpane test is a technique used to assess gluten development in the dough.

To perform the test, a small piece of dough is gently stretched between the fingers. If it stretches thin enough to let light pass through without tearing—resembling a windowpane—it indicates that the gluten is well-developed.

Proper gluten development is crucial for the dough’s strength, elasticity, and ability to trap gases during fermentation, leading to a better rise and a more open crumb in the final loaf. If the dough tears easily, it may need more mixing or folding.

Spoiler: I have never once used the windowpane test. I don’t believe that this test is a crucial one for sourdough baking.

Y

Yeast

When sourdough bakers talk about yeast, they are referring to wild yeast naturally present in their sourdough starter.

This wild yeast ferments the sugars in the flour, producing carbon dioxide gas that leavens the bread, creating rise and an airy crumb. Unlike commercial yeast, wild yeast works alongside lactic acid bacteria in the starter to develop the sourdough’s complex flavors.

It thrives in the acidic environment of the starter and is slower-acting, resulting in a longer fermentation process that enhances the bread’s texture, aroma, and taste.

Z

Zymology

The study of fermentation, which is at the heart of sourdough baking. Understanding fermentation helps bakers control the flavor, texture, and rise of their loaves.

Let Me Know…

I hope this sourdough glossary has cleared up some of the mysteries behind the terms and techniques used in sourdough baking.

Did I miss a term or leave you with questions? Drop a comment below—I’d love to help you out and make this glossary even better for everyone!