Sourdough Baking Terms 101

Learning to bake sourdough bread can feel like stepping into a whole new world, and sometimes, the vocabulary itself can be one of the trickiest parts. Words like *levain*, *bulk fermentation*, and *banneton* can sound foreign if you’re just starting out. But once you know the basics, the process becomes much clearer and a lot less intimidating. This glossary will give you the confidence to follow any sourdough recipe with ease.

Autolyse

A step in some sourdough recipes where flour and water are mixed and left to rest before adding starter and salt. This helps gluten develop and improves dough extensibility. (Not always required.)

Banneton

A basket, usually lined with cloth or made of cane, used to hold and shape dough during the final rise before baking.

Bulk Fermentation

The first long rise after mixing dough. During this time, yeast and bacteria produce gas and flavor, giving the bread structure and character.

Crumb

The interior texture of the baked bread. It can range from open and airy with large holes to tight and uniform.

Dutch Oven

A heavy, lidded pot that traps steam while baking. The steam helps the loaf rise and creates a crisp, crackly crust.

Discard

The portion of starter you remove before feeding. It’s not strong enough to raise bread, but it can be used in recipes like pancakes, waffles, or crackers.

Levain

A portion of your starter that has been freshly fed and built up for a specific bake. Levain is usually used when it’s at its most active and bubbly.

Shaggy Dough

The rough, uneven mixture that forms when flour, water, and starter are first combined. It’s not smooth yet but will come together as fermentation and folding progress.

Starter

A mixture of flour and water that captures wild yeast and bacteria from the environment. It’s the living culture that gives sourdough its rise and tangy flavor.

Stretch and Fold

A gentle method of working dough during early fermentation. You pull the dough up and fold it over itself to build gluten strength without heavy kneading.

Scoring

The practice of making intentional cuts in dough with a lame (razor blade) or sharp knife before baking. This directs how the bread expands in the oven.

By getting familiar with these terms, you’ll find recipes and instructions much easier to follow. Sourdough doesn’t have to be intimidating—the right language makes the process feel approachable and fun. Now that you know the lingo, grab your starter, try a simple recipe, and enjoy the rewarding process of baking your own homemade sourdough.