Sourdough Speak: A Guide to Baking Lingo

Getting into sourdough baking can feel like learning a new language. Here’s a quick glossary to help you sound like a pro (and understand what those YouTube bakers are talking about):
Starter: The magic mix of flour and water where wild yeast and bacteria live. It’s what makes sourdough rise without commercial yeast. Think of it as your baking pet—it needs love and feeding!
Levain: A portion of starter mixed with additional flour and water, used to raise your bread. It's like starter’s big moment!
Autolyse (pronounced: auto-lease): A rest period where flour and water are mixed and left alone. This step helps gluten develop and makes your dough easier to work with.
Bulk Fermentation: The first big rise after mixing your ingredients. This is where the dough develops flavor and strength.
Proofing: The final rise before baking. This is where your shaped dough gets airy and fluffy.
Bench Rest: A short resting period during shaping that lets the gluten relax, making it easier to work with.
Scoring: The art of slashing your dough with a razor (or lame) before baking. This controls how your bread expands in the oven and adds that gorgeous artisan look.
Crumb: The texture and pattern of the inside of your bread. Big holes? That’s an open crumb. Tight and uniform? That’s a closed crumb.
Hydration: The ratio of water to flour in your dough. High hydration dough (more water) is wetter and can lead to a more open crumb.
Oven Spring: The magic moment when your dough puffs up in the oven, creating those beautiful airy loaves.

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