Glossary of Sourdough Terms

• AutolyseResting flour and water alone before mixing in starter and salt, for easier gluten development.
• BannetonA proofing basket that holds the loaf's shape while it rises.
• Bulk fermentation (bulk)The first rise, right after mixing, before shaping.
• Cold retardSlowing fermentation by proofing in the fridge, usually overnight.
• CrumbThe interior texture of baked bread.
• DiscardStarter removed at feeding time so the jar doesn't overflow.
• EarThe crisp flap that lifts along a score line during baking.
• False riseA starter that looks active from gas bubbles but isn't strong enough to leaven bread.
• Float testDropping a spoonful of starter in water; floating suggests it's ready to use.
• GlutenThe stretchy protein network that traps gas and gives bread its structure.
• HoochThe liquid (mostly alcohol) that separates on top of a hungry starter.
• HydrationThe ratio of water to flour by weight, expressed as a percentage.
• LameA blade used to score dough before baking.
• LevainA portion of starter built up specifically to leaven one bake.
• Oven springThe rapid rise a loaf gets in the first minutes of baking.
• ProofingThe final rise after shaping, before baking.
• ScoringCutting the surface of dough so it expands predictably in the oven.
• StarterThe living flour-and-water culture that leavens the bread.
• TangThe sour flavor sourdough is named for, from bacteria in the starter.
• Windowpane testStretching dough thin enough to see light through it, to check gluten development.