The Sourdough Glossary
Every term a baker meets, from starter to crumb, defined precisely, with the real science behind each one. 104 terms across 12 categories, science-backed.
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How to Make a Sourdough Starter From Scratch: A Day-by-Day Guide
How to make a sourdough starter from scratch with just flour and water: what to do each day, what the false rise on day 3 really is, why the quiet phase is normal, and how to know when it is ready to bake with.
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Sourdough Hydration Explained: What Percentage Should You Actually Use?
Sourdough hydration explained: what the percentage means, how 65%, 75% and 85% doughs really differ in handling and crumb, why your flour changes the right number, and how to raise hydration without ruining a loaf.
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Why Is My Sourdough Dense and Gummy? The Five Real Causes
Why sourdough comes out dense, gummy, or flat: how to tell underproofed from overproofed crumb, why a weak starter and a cold bulk are the usual culprits, and the one mistake almost everyone makes after the bake.
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Bulk Fermentation: The Visual and Temperature Signs Your Dough Is Ready
How to know when bulk fermentation is done: the real signs (dough rise %, dome, jiggle, bubbles), why temperature changes the target, and the aliquot and poke tests that actually work.
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Bulk Fermentation by Temperature: The Reference Chart Every Home Baker Needs
A clear sourdough bulk fermentation temperature chart: roughly how long bulk takes from cool to warm dough, why fermentation speed follows the Q10 rule, and how to use the numbers as a window.
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Levain vs. Starter: What's the Difference and How to Build One
Levain vs starter explained: the starter is your maintained mother culture, the levain is an off-shoot built for one bake. What sets them apart, and how to build a levain at any ratio and stiffness.
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Why Isn't My Sourdough Starter Rising? A Diagnostic Checklist
A diagnostic checklist for a sourdough starter that won't rise: temperature, feeding ratio, flour, hydration, and age. The real reasons, what's happening biologically, and how to fix each one.
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What Is Baker's Percentage? A Visual Guide for Sourdough Bakers
Baker's percentage explained simply: flour is always 100%, and every other ingredient is measured against it. A worked 75% hydration example, why bakers use it, and how to scale any recipe.
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