Sourdough words, without the guesswork

Starter

A living mix of flour and water used to raise bread.

A starter is a culture of wild yeast and bacteria. When it is active, it helps dough rise and adds sourdough flavor.

Feed

Give your starter fresh flour and water.

Feeding means keeping a small amount of starter and mixing in new flour and water so it has food to keep growing.

Discard

Remove some starter before feeding.

Discard is the portion you remove so the starter does not grow endlessly. You keep a small amount, then feed what remains.

1:1:1 ratio

Equal weights of starter, water, and flour.

A 1:1:1 feed means one part starter, one part water, and one part flour by weight. Example: 30g starter, 30g water, 30g flour.

Fold

A gentle way to strengthen dough.

Instead of kneading hard, you stretch one side of the dough up and fold it over itself. A full set usually means repeating that on all four sides.

Bulk fermentation

The main rise after mixing.

Bulk fermentation is the period after mixing and before shaping. The dough gains strength, air, and flavor during this stage.

Proof

The final rise after shaping.

Proofing happens after the dough is shaped. It can happen at room temperature or in the fridge before baking.