1st Build Sourdough Starter
Why do you need to build up a sourdough starter? I help bakers understand how to make healthy, delicious sourdough bread. In my books and at The Sourdough School and …
Baking Glossary
Whether you’re reading one of my books, or a feature, following a recipe, or you have stumbled across this page on a google search, you may encounter some unfamiliar terms, especially if you’re new to baking. I often write about health and lifestyle medicine alongside my recipes and articles. I believe that knowledge is empowerment, and I never want to oversimplify or water down the information I share.
Too often, we assume people don't want deeper insights, but I believe that understanding the ‘why’ and ‘how’ behind baking leads to better, more intentional choices. The purpose of this glossary is to ensure that everyone—regardless of their background or level of baking experience—has equal access to the knowledge they need to bake bread that is not only delicious but deeply nourishing.
It’s not just about making bread; it’s about making sure that the people you bake for are nourished, ensuring that the bread you bake possibly impacts you, and is full of nutrients and made with purpose and care. So this glossary has been created so I can share that knowledge as generously and widely as possible in the hope that you will, in turn do the same.
Please get in touch if you have any suggestions for additions.
Kind regards
Dr Vanessa Kimbell
2nd Build Sourdough Starter
Why does my sourdough starter need a second build? Once you’ve done the first refreshment of your starter, you might be ready to bake something simple, like a tin loaf. …
3rd Build Sourdough Starer
When should I use a third build for my sourdough starter and what are the benefits? A third build starter can take your sourdough to the next level, ensuring maximum …
Absorption
What is absorption in sourdough? Absorption refers to the measure of the amount of water that the flour can soak up or absorb, in order to achieve a desired dough …
Acetic acid
What is Acetic Acid in Sourdough Baking? Acetic acid is an organic acid produced by bacteria in the sourdough starter during fermentation. It contributes to sourdough’s distinctive tangy flavour and …
Aldehydes
What Are Aldehydes in Sourdough Baking? Aldehydes are aromatic compounds produced as by-products of the fermentation process in sourdough. These volatile compounds contribute significantly to the complex flavour and aroma …
Aleurone layer
Forms the outer layer of the endosperm of wheat and other grains. A source of enzymes which aid in the digestion of the endosperm.
Alveograph
A tool used to measure the flexibility of dough. It does so by inflating a thin sheet of dough with air until the dough ruptures. The results from this test …
Ambient Method
What is the Ambient Sourdough Method? When I teach people to make Sourdough, I explain that there are two different methods. One method is the retarded method, and the other …
Amylases
A class of enzymes that catalyse the hydrolysis of starch to form simple sugars. Click here to learn more about attending one of our workshops
Anaemia
Iron deficiency anaemia is caused by a lack of iron. This can be caused by blood loss or pregnancy and can lead to tiredness, loss of breath, heart palpitations and …
Antioxidant
A chemical that inhibits the oxidation of other molecules or compounds. In the body, antioxidants can protect cells against damage by free radicals. Examples include vitamin C, vitamin E and …
Ascorbic acid
An oxidising agent. Used by some bakers as a flour improver or dough conditioner to strengthen gluten and produce a loaf with greater volume and a finer crumb. Also used …
Ash
A measure of a flour’s mineral content. The higher the ash count, the more minerals are present in the flour. This results in a stronger dough, and bread with a …
Autolyse
A stage in bread making when flour and water is mixed and left to rest, prior to making a dough. During this phase, enzymes in the flour begin to break …
Azodicarbonamide
Used as a dough conditioner to produce and airy and chewy loaf. Banned in the EU and UK for use in bread making.
Back to back refreshment
The method used to build a starter continuously over 24 to 36 hours to increase microbial activity to its peak. Used to rebuild a tired or microbially compromised starter. Literally …
Baker’s percentage/ Baker’s math
A convention used by baker’s in which ingredients are expressed as a percentage of the total amount of flour. This allows recipes to be scaled up or down easily. For …
Baking as Lifestyle Medicine; BALM Protocol sets the gold standard for healthy bread
Baking Eating & Sharing Bread as Lifestyle Medicine, The BALM Protocol is an evolutionary approach that transforms bread from an ultra-processed food into a source of nourishment, supporting both physical and …
Banneton
Generally, these baskets are made from cane, wicker or wood pulp. It is used to support the sourdough dough during the final prove.A banneton gets better with age. A brand new …
Barley
Barley has a long history of cultivation. It was grown in the Fertile Crescent alongside other ancient grains like emmer and einkorn. It is a crop that grows well under …
Bassinage
The history of The Bassinage Technique and why there is no direct translation In 2016 author Vanessa Kimbell agonised over how to explain the method of adding water a little …
Batard
What is a Batard? A batard is a loaf shaped like a baguette, but much wider and shorter. It has tapered ends and is slashed diagonally and baked using exactly …
Bench rest
A rest period after pre-shaping the dough. This allows the gluten to relax and makes the dough easier to handle during the final shaping.
Benzoyl peroxide
A bleaching agent added to flour. Has been linked to lowering the nutritional value of the flour. Banned in the EU.
Beta-Glucans
What are Beta-Glucans and Why Do They Matter in Bread? What they are: Beta-glucans are soluble fibres composed of glucose molecules linked in a specific way. Found in high concentrations …
Biga
A leaven made using water, flour and a small amount of commercial yeast. The consistency is the same as normal dough. The mixture is allowed to ferment for 24 hours …
Bioavailability
What is Bioavailability in Sourdough? Bioavailability refers to the proportion of a nutrient that the body can absorb and use. In sourdough baking, it forms a vital link between nutrition …
Bromate
A flour improver used to strengthen the dough and get a better rise. Use of bromate is banned in a number of countries.
Bulk prove/fermentation
The fermentation stage immediately following the mixing and kneading of a dough.
Butter
Butter is often seen as a simple spread, but at The Sourdough School, we treat it as a cornerstone of nourishment. When paired with wholegrain sourdough, butter becomes an essential …
Buytrate
Butyric acid goes by several other names, including butyrate and butanoic acid Butyric acid is what’s known as a short-chain fatty acid (SCFA). There are 2 main SCFAs in your …
Calcium
Calcium is essential in building and maintaining strong bones and teeth. In addition, we need calcium for blood clotting, and for our heart, muscles and nerves to function properly. Most …
Calcium propionate
Calcium propionate is a food preservative commonly used in baked goods like bread and other baked snacks to prevent the growth of mold and other spoilage organisms. There are some …
Caramelization
Occurs as a loaf bakes at high heat. During caramelization, sugars on the surface are oxidised, causing the crust to brown and develop more flavour.
Carbohydrates
Carbohydrates, or carbs, are essential nutrients which your body converts into glucose to give you energy. They are a type of macronutrient and can be fibres, starches, or sugars. Other …
Chef
A small piece of dough kept from a previous bake and used as a leaven for the next.
Choline
Choline is an essential macronutrient that is used in the body to support liver function and normal brain development. It is also important for metabolising fats and is converted into …
Cortisol
We can measure this hormone to get an idea of a persons stress level. Cortisol is a steroid hormone which is produced naturally in the body in response to stress. …
Couche
A linen cloth used to support the dough during the final prove after it has been shaped and prior to baking.
Cytokines
An easy way to think of cytokines is as a messenger. They carry messages of where the immune system needs to do battle, which mobilises the white blood cells. The …
De Novo Lipogenesis
What is De Novo Lipogenesis (DNL)? De novo lipogenesis (DNL) is a metabolic process that converts excess carbohydrates, protein, sugar, and alcohol into fatty acids. These fatty acids are then …
Dementia
There are many epidemiological studies that show the correlation between. Whilst there is no definitive evidence to suggest that eating whole grains can prevent dementia, the potential benefits below do …
Desem
A sourdough starter made from whole wheat flour and used to make a Flemish style sourdough loaf.
Desired Dough Temperature (DDT)
What is DDT in Sourdough Baking? DDT, or Desired Dough Temperature, refers to the target temperature of the dough at the end of mixing. This temperature plays a key role …
Dextrin
A carbohydrate which forms on the surface of the loaf during baking, adding colour and flavour to the crust.
Diastatic malt
Made from sprouted barley, which is then dried and ground. Enzymes in diastatic malt convert starch in flour into sugars to feed the yeast, and help to give a better …
Dough conditioner
An additive (enzyme, oxidising agent, emulsifier or reducing agent) used to alter the characteristics of dough and improve the quality of bread.
Dumas Method
The Dumas method, also known as the combustion method or the nitrogen analysis by combustion, is an alternative to the Kjeldahl method for the determination of total nitrogen content in …
Durum
A tetraploid species of wheat (Triticum durum) which is high in protein and gluten. Also known as semolina.
Dysbiosis
According to the Nature Review in Immunology “A narrow definition of dysbiosis is as a stable microbial community state that functionally contributes to the aetiology, diagnosis or treatment of …
Einkorn
An ancient wheat species (Triticum monococcum) that has been in cultivation for thousands of years. I use this flour for pastry, and for simple tin loaves as well as in …
Elasticity
A property of dough which allows it to regain its shape after being stretched. A strong dough is elastic but not very extensible. See also ‘Extensibility’.
Emmer
Emmer is one of the oldest cereals to be cultivated by man. It is closely related to modern wheat varieties and is valued for its ability to grow well in …
Endosperm
Makes up the largest part of a grain and provides the food source for the germinating plant. The endosperm contains carbohydrates, protein, iron and some B vitamins. White flour consists …
Enriched dough
A dough made with butter, sugar, eggs or oil. Enriched doughs are softer and richer than those made solely with flour, water, salt and yeast. Examples include brioche and hot …
Enzymes
Enzymes are biological catalysts which mean that they speed up chemical reactions in the human body. Most enzymes are proteins, and they are essential for our bodies to function. They …