So you’ve decided to jump on the sourdough train. First of all? We are proud of you. Second of all? Let’s make sure no one intimidates you with fancy bread words.
Sourdough bakers love their terminology. At first, this can feel overwhelming, like learning a new language. But once you understand the basics, it’s actually pretty simple—and kind of magical.
Here’s your no-stress, sourdough glossary with the key terms you’ll start seeing everywhere once you start your sourdough journey.
1. Sourdough Starter
Your starter is a living mixture of flour and water that captures wild yeast and beneficial bacteria from the environment.
Think of it as your bread’s tiny pet. You feed it. You care for it. It rewards you with beautiful loaves.
A healthy starter is bubbly, active, and slightly tangy-smelling—never harsh or rotten.
2. Wild Yeast
Unlike commercial yeast (the kind in little packets), wild yeast occurs naturally in flour and the air around us. Sourdough relies on this natural fermentation process instead of store-bought yeast.
Wild yeast is what gives sourdough its signature flavor and texture. That said, you can still get a dehydrated sourdough starter if you want to get started right away instead of cultivating your own starter from scratch.
3. Feeding
Feeding your starter means discarding part of it and adding fresh flour and water.
This keeps the yeast active and balanced. Think of it like breakfast in the morning. It needs new energy to stay lively.
4. Discard
The portion of starter you remove before feeding.
And no, it’s not trash! You can use sourdough discard in pancakes, crackers, muffins, and more. It adds flavor without needing a full rise.
(Pro tip: Keep a discard jar in your fridge for easy recipes.)
5. Hydration
Hydration refers to the ratio of water to flour in a dough or starter, expressed as a percentage.
- 100% hydration = equal parts flour and water (very common for starters)
- Higher hydration = stickier dough
- Lower hydration = firmer dough
Hydration affects texture, crumb, and how easy the dough is to handle.
6. Levain
Levain is simply a portion of active starter that has been freshly fed and is ready to mix into dough.
It’s like your starter’s “prime time performance” version—bubbly, energetic, and ready to work.
Some bakers use the terms starter and levain interchangeably, but technically levain is the portion prepared separately for a specific bake.
7. Autolyse
Autolyse is a resting period after mixing flour and water—before adding salt and starter for the bread.
This rest allows the flour to fully hydrate and gluten to begin developing naturally. The result? Better texture and easier kneading.
It’s basically letting the dough take a deep breath before the workout.
8. Bulk Fermentation
This is the first major rise after mixing everything together.
During bulk fermentation:
- The dough rises
- Flavor develops
- Gluten strengthens
Depending on the temperature, this can take anywhere from 3 to 6 hours (or longer).
Patience = flavor.
9. Proofing
Proofing is the final rise after shaping the dough and setting it in a banneton.
This can happen:
- At room temperature (faster)
- In the refrigerator (slower, deeper flavor—called cold proofing)
Under-proofed = dense loaf
Over-proofed = flat loaf
Just right = bakery-level bragging rights
10. Scoring
Scoring is the act of slashing the top of the dough before baking.
This allows the bread to expand properly in the oven and creates those beautiful designs. A sharp blade (often called a bread lame) gives the best results.
It’s functional and artistic. We love a multitasker.
11. Oven Spring
That magical moment when your loaf dramatically rises during the first few minutes of baking.
Good oven spring means:
- Proper fermentation
- Strong gluten
- Confident scoring
It’s the sourdough glow-up.
12. Crumb
The crumb is the inside texture of the bread.
- Open crumb = big, airy holes
- Tight crumb = smaller, even structure
Both are great—it just depends on what you’re going for (sandwich bread vs. rustic artisan loaf).
13. Hooch
Hooch is the dark liquid that sometimes forms on top of your starter.
It’s completely normal and means your starter is hungry. Stir it back in for a tangier flavor or pour it off before feeding.
No panic necessary.
14. Banneton
A banneton is a proofing basket that helps dough hold its shape during the final rise.
It also creates those gorgeous spiral patterns on the crust. Function and flair? Yes please.
15. Starter Strength
Starter strength refers to how active and reliable your starter is at rising dough.
A strong starter:
- Doubles (or triples) in size after feeding
- Passes the “float test” (a small spoonful floats in water)
- Smells pleasantly tangy
If it’s sluggish, it may need more frequent feedings or warmer conditions.
Sourdough can feel overwhelming at first. But here’s the truth: it’s flour, water, salt, and time.
You don’t need perfection. You need consistency and curiosity.
And if you ever feel stuck? That’s what our kitchen supply store is here for. Whether you need a sturdy Dutch oven, a trusty banneton, or just someone to tell you your crumb looks amazing—we’ve got you.
You’re officially fluent in sourdough. Now follow along with The Gygi Guide to Sourdough and go feed your starter.
