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When I first ventured into sourdough, it felt like learning a whole new language. Terms like coil and fold, banneton, and bulk fermentation kept popping up, leaving me scrolling through endless search results just to figure out what a recipe was actually asking me to do!
Understanding these terms is the secret to baking with confidence and getting those recipes right.
To save you from going down the same research rabbit holes I did, I’ve put together this ultimate sourdough glossary. Consider it your quick-reference cheat sheet so you can spend less time decoding and more time baking!
A non-stick sling used to get bread in and out of dutch ovens.
A razor holder used to score designs and expansion cuts into bread.
The basket that gives the dough shape when cold proofing.
Score
Cutting patterns and deep cuts for expansion into the dough using a razor or very sharp knife.
Active Starter
When your sourdough starter is very bubbly and over double in size.
Stiff starter
When you reduce the amount of water used in feeding your starter to make it more firm/still in consistency.
Bulk fermentation
The process where your sourdough dough is left to rise covered in the bowl for a long period of time. 4-8 hours usually.
A type of whisk to allow air to be added to your dough but strong enough to initially mix your dough together.
Stretch and fold
Stretching the dough, still in the bowl, by pulling and stretching from one side and folding the dough over itself.
Coil and fold
Pulling the dough from the center using one hand either side and folding it over itself.
Rest (Used referring to dough)
Time where your dough sits at room temperature, always covered in some way.
The cotton liner used to line the banneton basket. It helps to flour your liner to ease the process of removing your dough after cold proofing.
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