Sourdough Terminology

2. This refers to the inside of the bread and the texture that it has when you cut it open.
4. Making cuts in the dough to control where it will open and rise when baked
6. The part of the sourdough process after bulk rise where you shape your dough into the type of loaf you desire
8. a process of developing gluten strength where you stretch the dough out and then fold it over itself; done in sets of 4
13. The amount of water in your dough; lower tends to be easier to work with (50-70%)
14. Refers to the second period of fermentation after shaping the dough
15. A French word for a round loaf shape. It is one of the most common loaf shapes for baking sourdough.

1. Refers to the mixing and resting of flour and water (and sometimes starter)
3. Refers to a dough that has fats or oils included, such as milk, butter, oil, sugar, or egg
5. Refers to the portion of starter removed from your jar before feeding
7. Liquid that can form on top of your starter if it is hungry and needs to be fed
9. Refers to leaving the dough alone between folding or shaping
10. A heavy vessel to cook sourdough (and other foods) in that traps steam
11. This is what gives bread its elasticity and strength to hold pockets of air developed from fermentation
12. a process of developing gluten strength where you put your hands under the dough and stretch it upwards and then fold over itself.
15. A French word for an elongated or oval shaped loaf of bread.