Sourdough 101: Basic Terms and Techniques for Beginners

If you’ve been curious about sourdough but feel intimidated by the terminology, you’re not alone! Terms like “starter,” “levain,” “autolyse,” and “hydration” can make sourdough baking seem complicated, but once you understand the basics, it’s actually quite simple. Let’s walk through the essential concepts and terms so you can start your sourdough journey with confidence.

What is Sourdough?

At its core, sourdough is a naturally leavened bread, which means it rises without commercial yeast. Instead, it uses wild yeast and bacteria naturally present in flour and the environment. These organisms form a sourdough starter, which, when added to dough, causes it to rise and develop that signature tangy flavor.

Key Terms Every Beginner Should Know

1. Starter

A starter is a mixture of flour and water that captures wild yeast and beneficial bacteria. Over time, this mixture ferments and becomes the “engine” of sourdough baking. When you “feed” the starter with fresh flour and water, it becomes active and bubbly, ready to make your bread rise.
Feeding: To keep your starter healthy, you need to “feed” it regularly, usually with equal parts flour and water, you can adjust the feeding ratio to determine when your starter peaks. Read more on feeding your starter here.

2. Levain (pronounced “leh-van”)

Levain is similar to the starter, but it’s a specific portion of starter that’s been fed and is active, usually used immediately for baking. While a starter is a long-term “mother” culture, the levain is like a fresh portion prepared especially for one bake.

3. Hydration

Hydration refers to the ratio of water to flour in a dough. It’s expressed as a percentage; for example, a dough with 70% hydration means there are 70 grams of water for every 100 grams of flour. Higher hydration levels lead to a more open crumb structure (the texture inside the bread), while lower hydration produces a denser bread.

4. Autolyse (pronounced “oh-toh-lees”)

Autolyse is a rest period where you combine only flour and water (no starter or salt) and let the mixture sit. This helps develop gluten naturally, making it easier to work with the dough and leading to a softer, more elastic texture.

5. Bulk Fermentation

This is the first, long rise of your dough after you’ve mixed the ingredients. During this stage, the dough ferments, becoming flavorful and airy. Depending on room temperature and hydration, bulk fermentation can take anywhere from 3 to 12 hours.

6. Stretch and Fold

Instead of kneading, sourdough bakers often use the stretch and fold technique to build strength in the dough. Every 30 minutes or so during bulk fermentation, you stretch one side of the dough and fold it over itself. This develops gluten without knocking out the air bubbles.

7. Proofing

Proofing is the final rise, where shaped dough rests before baking. Proofing can happen at room temperature for a few hours or in the refrigerator overnight for a slower ferment that enhances flavor.

8. Scoring

Scoring means slashing the top of the dough with a sharp blade or knife just before baking. This technique allows the dough to expand in the oven and prevents it from cracking unpredictably.

Tips for Getting Started

Keep it simple: Start with a basic recipe and a straightforward flour (like all-purpose or bread flour).
Take notes: Each sourdough bake is unique, so tracking your process helps you learn what works best.
Practice patience: Sourdough requires time, but the process is worth it.

Learning the terminology and techniques of sourdough is the first step in a journey toward baking delicious, homemade bread. Once you master the basics, you can experiment with different flours, hydration levels, and flavor add-ins. Happy baking, and may your loaves be light and your crusts crisp!

Sourdough 101: Basic Terms and Techniques for Beginners