Beginner's Guide To Sourdough Terminology

A beginners guide to sourdough terminology.

If you’re new to the world of sourdough - welcome!

And if you've clicked on this blog post then you're probably like me, and looking for all the helpful information you can find on, sourdough.

Probably you've come across terms like “autolyse,” “hydration,” and “feeding your starter” - and honestly it can seem an overwhelming thought…

Am I baking or taking a science class...

Don’t worry - sourdough might sound scientific at first, but once you understand the 'lingo', it all starts to click.

In this guide, I’ll be breaking down the most common sourdough terms (in plain English) so you can feel more confident, whether you’re just starting your starter or baking your first loaf.

Good luck on your sourdough journey.

Okay, let's delve into the world of, SOURDOUGH TERMINOLOGY...

Sourdough Starter

A sourdough starter is a mixture of flour and water that captures wild yeast and friendly bacteria from the air and surrounding environment.

Over time, it becomes bubbly and active - kinda like a natural leavening agent. Instead of using store-bought yeast as you would for regular homemade bread, you use your starter to make the bread rise.

The sourdough starter also adds a signature tangy flavour and helps create that chewy, rustic texture sourdough is known for.

Sourdough Discard

Sourdough discard is the portion of sourdough starter that you remove before feeding it with fresh flour and water.

It’s still full of flavor and good bacteria, but not active enough to rise bread on its own. Instead of throwing it away, you can use it in recipes like pancakes, waffles, muffins, and brownies. It makes sense not to throw it away. After all, you've paid good money for the flour in it.

The sourdough discard will also add a subtle tang to your sourdough baking.

Fermentation

Fermentation is the process where wild yeast and bacteria in your starter break down sugars in the flour. This produces gas (for rise), acids (for flavor), and alcohol. This happens during the bulk fermentation and proofing

Stretch & Fold

Stretch and fold is a technique used during sourdough bread making to build gluten and strengthen the dough - without kneading.

You lightly grab one edge of the dough between your fingertips, and stretch the dough upwards in a shimmy motion, and then fold it over itself to the centre. This is repeated on all four sides. Typically this is done a few times during the bulk fermentation stage to help create structure, elasticity, and that beautiful open crumb in your final loaf.

Coil Fold

A coil fold is a technique used during bulk fermentation, which strengthens the dough without kneading. Instead of stretching and folding each side, you place your hands underneath the centre of the dough and lift. You then let the dough fold under itself like a coil. It builds gluten, helps the dough hold its shape, and is especially useful for high-hydration (wet) doughs.

This method can be done in place of a 'Stretch and Fold', and works well for a wet dough (high hydration).

Open Crumb

Open crumb refers to the texture of your bread loaf on the inside, especially sourdough.

Open crumb means the bread has large, irregular holes throughout the interior - signature look of an artisanal sourdough loaf.

So instead of the bread having a dense or tightly packed interior it has a beautiful open crumb interior.

It's also usually a sign of well-developed gluten, proper fermentation, and good handling of the dough. Many sourdough bakers aim for an open crumb because it gives the bread a light, airy texture and beautiful appearance.

Float Test

The float test is an easy and simple way to check if your sourdough starter is active or not, and ready to bake with.

Add some water to a class and drop a teaspoon of your sourdough starter into it.

If it floats, it's a sign that it's 'active' and ready to use.

If it sinks, it's not ready to use.

Autolyse

Autolyse is a rest period after mixing flour and water (before salt and starter are added). It helps hydrate the flour, kickstarting the gluten development.

Hydration

The ratio of water to flour in a dough, usually shown as a percentage. Higher hydration = wetter dough and more open crumb.

Leavin

Leavin is a mixture of sourdough starter, flour, and water used to leaven your dough. Basically it's a “fresh starter” made for a specific bake.

*Leaven your dough means to make it rise by adding something that produces gas i.e. active sourdough starter, or store bought yeast.

High Hydration Dough

High hydration dough is a dough with a high water-to-flour ratio (usually 75%+). It’s a lot stickier and looser, but can result in a more open crumb and moist texture.

Bulk Fermentation

The 'bulk fermentation' is the first long rise after mixing all of your dough and sourdough starter together. During this time, the dough ferments, grows in size, and develops flavor.

Cold Proofing - also known as 'Retard'

Cold proofing is when you let your shaped sourdough dough rise slowly (usually overnight) in the fridge. This happens after shaping your dough and before baking.

The cold temperatures slow down the fermentation process, which helps improve the flavour, makes handling of the dough easier, and gives your bread a better crust and structure. It also gives you more flexibility with your baking schedule.

Proofing

Proofing is the final rise before baking. This allows the dough to relax and expand, and is usually done in a banneton, basket or bowl.

Scoring

Scoring is slashing of the doughs surface, and is done with either razor or a 'lame' (which is basically a razor with a handle attached to it). This is where you can get creative, and create patterns in your dough. This is done just before baking to control how it expands in the oven.

Banneton

A lined basket used to hold and shape the dough during the final proof. The basket helps the dough keep it's shape.

Overproofed

Overproofed sourdough refers to dough that has fermented for too long during the proofing (rising) stage. When this happens, the dough becomes overly gassy and weak, meaning the gluten structure can’t support the air bubbles anymore. As a result, your loaf may spread out instead of rising up, and it can bake up flat or dense instead of tall and airy.

This usually happens when the dough has been left too long to rise at room temperature, especially in warm environments. You'll notice signs like:

• Dough that feels very loose or fragile

• A surface that looks overly bubbly or collapsed

• A loaf that deflates when scored or doesn't spring up in the oven (lack of "oven spring")

• A sour, alcoholic smell, often stronger than usual

Underproofed

Underproofed sourdough refers to dough that hasn’t had enough time to rise and ferment properly during the proofing stage. The gluten hasn’t relaxed fully, and the yeast and bacteria haven’t produced enough gas or flavor. As a result, the dough will feel tight, resist shaping, and may spring back too quickly when pressed.

When baked, an underproofed loaf might:

• Have a tight, dense crumb (interior texture)

• Explode or tear open awkwardly in the oven (due to excess oven spring)

• Lack flavor or have a doughy, underdeveloped taste

• Appear pale and less caramelized than usual

Scant

In sourdough and general baking, 'scant' means slightly less than the full measurement. It’s often used in recipes that require precision but where a full amount would be too much.

i.e. 1 scant cup of flour = just under 1 full cup (maybe 95–98% full)

Congratulations you know speak 'sourdough'...

Understanding sourdough terminology is a huge step toward becoming a more confident home baker. From learning the difference between bulk fermentation and final proof to spotting signs of underproofing or overproofing, these terms will help you read recipes, troubleshoot issues, and improve every bake. As with sourdough itself, practice makes progress - so keep experimenting, trust your senses, and let your dough (and vocabulary) rise over time.

Have questions or a term you’ve come across that isn’t on the list? Drop it in the comments - I’d love to keep this guide growing!