When getting started it really helps to learn the lingo. Here are some of the most common terms you will hear:
GLOSSARY of SOURDOUGH TERMS
Starter: Mixture of flour and water that slowly ferments, encouraging the growth of wild yeast to leaven and flavor the bread
Discard: The amount of starter that is removed each day to encourage healthy growth and prevents too much from accumulating
Discard Recipes: Recipes that are designed to use your discard (beginning Day 8 of your starter)
Feeding: Adding flour and water to a small amount of starter to promote growth and a balance of yeast and bacteria
Hydration: How much water is in your starter or dough
1:1:1 Ratio: This simply references feeding in equal parts starter, flour and water. In my recipe this is 50g of each.
Hooch: Liquid that can form in your hungry unfed starter. It can add a bitterness to your starter if stirred in but it is safe.
Peak: When your starter reaches it's highest point before deflating back down.
Bulk Feed: This is done when it is time to bake. Instead of feeding the 1:1:1 ratio above, you will feed it as much as it needs to get the amount of starter necessary for your recipe. This may be 1:2:2 or even 1:5:5
Ripe Starter: This is starter that is ready to use for baking. It has consistently risen for at least 3 consecutive days and is a minimum of 14 days old.
Maintenance Starter: Once your starter is ripe and is being maintained for future baking, either on the counter for frequent baking or in the fridge for baking just once or twice a week.
Boule: Round Sourdough loaf
Batard: Oval shaped loaf
Banneton: A basket made from rattan, wood, cotton or plastic. They can add a nice design to your bread, but are not necessary items. A glass bowl with a proofing cloth will work just as well.
Proof: Rise of the dough before baking
Retard: Slowing the fermentation process to increase flavor by reducing the temperature (placing the dough or starter in the fridge)
Stretch & Folds: In gluten breads this helps develop the gluten. We do not do this in gluten-free baking. The binders that help replace gluten also do not require this to develop
Scoring: Cuts made in a proofed loaf immediately before baking. This helps steam escape and adds a decorative look
Bread Sling: A reusable silicon
Oven Spring: The rapid rise of yeast bread once it is in the oven, which helps it have an airier springy texture
Crumb: The interior of the bread. Open crumb contains a lot of irregular holes, while closed crumb is more of a fine texture
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