Or somehow you’ve been lead to this page, trying to figure out all of the sourdough master’s jargon.
It can be confusing. When I first started using sourdough, every time I would try to find a recipe I had the most difficult time trying to understand what things actually meant.
Discard.
Bulk ferment.
Fed starter.
Lame.
Hootch.
It’s like a whole new language to learn! I JUST WANT TO EAT DELICIOUS BREAD!
A years later, LOTS of trials and errors, I feel like I now have enough understanding that I can share some of the information I learned along the way. Starting with the language of sourdough.
SOURDOUGH
A method of baking using fermentation from wild yeast to create a risen dough. You can make so many things with the sourdough method- anything that requires a yeast - like bread, pizza, bagels, pretzels, etc.
STARTER
A combination of water and flour that has cultivated wild yeast and bacteria (lactobacilli - like in your probiotics) over time. The starter is used as the leavening agent in baked goods. A "starter" is a living community of yeast and bacteria that must be maintained properly.
DISCARD
Discard (verb): Discard your starter by removing a portion of it before each feeding. If you're baking regularly, your consistent use of the sourdough starter constitutes as a natural "discard".
Discard (noun): The portion of your starter removed from the jar before each feeding. This is wonderful fermented flour that can be used in a number of recipes.
STRETCH & FOLD
Instead of kneading your dough, you'll notice many recipes call for a stretch & fold. This is a method used to build the gluten in your dough. To perform a "stretch and fold," dip your hands in the water before folding to prevent excessive sticking. You will perform the same up-and-over motion four times, turning the bowl after each fold. So, grab a corner of your dough, stretch it straight up, and fold into the center of your bowl. Rotate your bowl 45 degrees and continue until you have made a full turn. To finish the set, gently pick the dough up in the center and let the ends fold under just a little. This helps keep the dough tidy in the middle.
BULK FERMENTATION
(also called the first rise or primary fermentation) is one of the most important steps of yeast bread baking. It begins right when mixing ends and lasts until the dough is divided and preshaped. The name signifies exactly what it is: the step when the dough is fermenting in a large, single mass.
COLD PROOF
The cold proof is the second period of fermentation that occurs at a lower temperature (in the fridge). Cold proofing happens after your dough has been shaped and placed into its proofing basket. You can cold proof your dough for as little as one hour or as long as 24+ hours. Fermentation continues to occur during the cold proof but at a much slower rate. The yeast activity slows dramatically in colder temps but the bacteria remain relatively unchanged, which is why colder fermentation can lead to a more sour bread. A long cold proof is also ideal for maximum gluten breakdown.
Bulk ferment.
Fed starter.
Lame.
Hootch.
It’s like a whole new language to learn! I JUST WANT TO EAT DELICIOUS BREAD!
A years later, LOTS of trials and errors, I feel like I now have enough understanding that I can share some of the information I learned along the way. Starting with the language of sourdough.
SOURDOUGH
A method of baking using fermentation from wild yeast to create a risen dough. You can make so many things with the sourdough method- anything that requires a yeast - like bread, pizza, bagels, pretzels, etc.
STARTER
A combination of water and flour that has cultivated wild yeast and bacteria (lactobacilli - like in your probiotics) over time. The starter is used as the leavening agent in baked goods. A "starter" is a living community of yeast and bacteria that must be maintained properly.
WILD YEAST
Wild yeast is everywhere in our environment. Fruit is constantly putting it out, it lives in our air, and it's even found in the flour we bake with. It's what has been used for centuries as the leavening agent in baked goods.
FEEDING
A feeding is when you add fresh water and flour to your starter. Be sure to feed your starter after each time you use it and for regular maintenance.
FEEDING RATIOS
Feeding ratios can vary from 1:1:1 (equal parts remaining starter, flour, filtered water) to 1:5:5 (1 part remaining starter, 5 parts fresh flour, 5 parts filtered water), and everything in between.
Wild yeast is everywhere in our environment. Fruit is constantly putting it out, it lives in our air, and it's even found in the flour we bake with. It's what has been used for centuries as the leavening agent in baked goods.
FEEDING
A feeding is when you add fresh water and flour to your starter. Be sure to feed your starter after each time you use it and for regular maintenance.
FEEDING RATIOS
Feeding ratios can vary from 1:1:1 (equal parts remaining starter, flour, filtered water) to 1:5:5 (1 part remaining starter, 5 parts fresh flour, 5 parts filtered water), and everything in between.
Discard (verb): Discard your starter by removing a portion of it before each feeding. If you're baking regularly, your consistent use of the sourdough starter constitutes as a natural "discard".
Discard (noun): The portion of your starter removed from the jar before each feeding. This is wonderful fermented flour that can be used in a number of recipes.
STRETCH & FOLD
Instead of kneading your dough, you'll notice many recipes call for a stretch & fold. This is a method used to build the gluten in your dough. To perform a "stretch and fold," dip your hands in the water before folding to prevent excessive sticking. You will perform the same up-and-over motion four times, turning the bowl after each fold. So, grab a corner of your dough, stretch it straight up, and fold into the center of your bowl. Rotate your bowl 45 degrees and continue until you have made a full turn. To finish the set, gently pick the dough up in the center and let the ends fold under just a little. This helps keep the dough tidy in the middle.
BULK FERMENTATION
(also called the first rise or primary fermentation) is one of the most important steps of yeast bread baking. It begins right when mixing ends and lasts until the dough is divided and preshaped. The name signifies exactly what it is: the step when the dough is fermenting in a large, single mass.
COLD PROOF
The cold proof is the second period of fermentation that occurs at a lower temperature (in the fridge). Cold proofing happens after your dough has been shaped and placed into its proofing basket. You can cold proof your dough for as little as one hour or as long as 24+ hours. Fermentation continues to occur during the cold proof but at a much slower rate. The yeast activity slows dramatically in colder temps but the bacteria remain relatively unchanged, which is why colder fermentation can lead to a more sour bread. A long cold proof is also ideal for maximum gluten breakdown.