SOURDOUGH GLOSSARY
here’s what you what you “knead” to know about sourdough
SOURDOUGH GLOSSARY
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1. ACTIVATE
The process of feeding the sourdough starter to prepare for baking.
2. AUTOLYSE
The first resting period that begins gluten development after mixing the dough.
3. BAKING TIMELINE
The schedule you follow as you prepare and bake the sourdough bread.
4. BENCH REST
The time after the bulk rise, which allows for the dough to rest and gluten to relax.
5. BULK RISE
The part of the sourdough process when much of the fermentation occurs, as the dough will rise and double in size, forming bubbles, caused by fermentation, underneath the dough.
6. COLD PROOF
After the bread has been shaped and placed into the banneton, this is the second rise of the sourdough process. During the cold proof (1 to 36 hours), the yeast becomes dormant, slowing the rising process as fermentation occurs, increasing the tangy flavor and decreasing the gluten content.
7. CRUMB
The texture or “openness” of the inside of the sourdough bread when it is cut open.
8. DISCARD
The removed and unused sourdough starter that can be used for making other recipes.
9. ELASTICITY
The stretchiness of the dough, which should be quite elastic during the stretch and folds.
10. LAMENTATION
The process of stretching out the dough at the start of the bench rest period.
11. SCORING
The process of making cuts on the top of the sourdough loaf before it’s time to bake.
12. SHAPING
The part of the sourdough process, after the bulk rise, when using tension to shape the loaf.
13. SOURDOUGH
The slow-fermented bread made with natural leaven.
14. STARTER
The live, fermented culture of fresh flour and water that serves as the natural leaven.
15. STRETCH & FOLD:
The process of strengthening the dough, which is done in place of kneading.
SO NOW THAT YOU KNOW THE SOURDOUGH TERMS, ARE YOU READY TO LEARN THE ART OF SOURDOUGH, BECOME A SOURDOUGH EXPERT, BAKE WITH CONFIDENCE AND SERVE BEAUTIFUL, FLUFFY SOURDOUGH LOAVES IN YOUR HOME? IF SO, CHECK OUT MY LATEST EBOOK, THE SOURDOUGH GUIDE.
