Baking Glossary

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 …

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. …

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 …

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 …

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 …

What Is Acid Reflux? Acid reflux, also known as gastro-oesophageal reflux (GOR), occurs when stomach acid flows back into the oesophagus. This backflow can cause discomfort or a burning sensation …

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 …

The aleurone layer is the outermost layer of the endosperm in cereal grains, located just beneath the bran. Though often grouped with bran, the aleurone is biologically distinct and highly concentrated in nutrients, …

The alveograph is a tool used to test the strength and stretch of dough. It helps bakers and millers understand how flour behaves when mixed, fermented, and baked. This is …

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 are natural enzymes that break down starches in flour into simpler sugars. These sugars feed the wild yeasts and lactic acid bacteria during sourdough fermentation. As a result, amylases …

Anaemia is a condition where the body lacks enough healthy red blood cells or haemoglobin to carry oxygen effectively. One of the most common types is iron-deficiency anaemia, which often …

Antioxidants are natural compounds that help protect the body from oxidative stress caused by free radicals, unstable molecules that can damage cells. Over time, this damage contributes to ageing, inflammation, …

Ascorbic acid, also known as vitamin C, is a compound frequently added to commercial bread dough as a flour treatment agent. In conventional baking, it strengthens gluten, increases dough tolerance, …

Ash measures the mineral content left behind when flour undergoes high-temperature burning. It’s a reliable indicator of how much of the whole grain—especially the bran and germ, remains in the …

What Is Autolyse? Autolyse is a simple mixing rest that improves dough development in sourdough baking. During this stage, only flour and water are combined. The dough then rests before …

What Is Azodicarbonamide? Azodicarbonamide (ADA) is a synthetic additive sometimes used in industrial bread production. It acts as a flour bleaching agent and dough conditioner, helping improve texture and shelf …

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, also known as baker’s math, is a way to express ingredient ratios in bread recipes. Unlike standard percentages, this method always sets the flour at 100%, and all other ingredients …

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 …

A banneton is a proofing basket used to support the dough during its final rise. It helps shape the loaf, allowing it to rise upwards rather than spread outwards. This is especially …

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 …

Progressive hydration technique to improve gluten development and dough elasticity in sourdough baking Understanding Bassinage in Sourdough Baking Bassinage is a method of gradually adding water to bread dough during …

A classic oval-shaped sourdough loaf with artisan appeal and practical baking benefits What Is a Batard? A batard is a type of sourdough loaf shaped into an oval or oblong form. Unlike …

A key resting phase in sourdough baking that improves dough handling and final loaf structure What Is Bench Rest? Bench rest is the period during sourdough bread making when dough …

Benzoyl peroxide is a bleaching agent commonly used in industrial food processing. In baking, it’s used to whiten flour and speed up the ageing process. This practice creates a uniform …

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 is a type of preferment made by combining flour, water, and a small amount of commercial yeast. It has a stiff, dough-like consistency and is typically fermented for up …

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 …

What Is Bloating? Bloating is a common digestive complaint that causes a feeling of fullness, pressure, or swelling in the abdomen. It can be uncomfortable or even painful, often accompanied …

What Is Blood Sugar? Blood sugar, or blood glucose, refers to the concentration of glucose in the bloodstream. Glucose is a type of sugar that serves as the body’s main …

A boule is a round, free-form loaf of bread. The word comes from the French term for “ball,” which describes its distinctive shape. This traditional form is one of the oldest and …

Bran refers to the outer layers of cereal grains, including wheat, rye, and spelt. It forms part of the wholegrain structure and is removed during the production of refined white …

Bromate refers to potassium bromate, a flour improver sometimes added to white bread flour to strengthen dough and promote higher rising. It became popular in industrial baking for its ability to produce …

Bulk fermentation, also known as the bulk prove, is the first and longest rise in the bread-making process. It begins immediately after mixing and continues until the dough is ready to …

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 …

What is Butyric acid?  This 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 …

What Is Calcium? Calcium is a vital mineral that supports the growth and maintenance of strong bones and teeth. It is also critical for blood clotting, muscle contraction, nerve signalling, …

What Is Calcium Propionate? Calcium propionate is a common preservative used in industrial bread production. It works by inhibiting mould and bacterial growth, extending the shelf life of loaves. Bakeries …

What Is Candida humilis? Candida humilis, formerly known as C. milleri, is a species of wild yeast found naturally in sourdough cultures. It thrives in acidic environments, where it coexists …

What Is Caramelisation? Caramelisation is a natural chemical process where sugars break down under heat, producing a golden-brown colour and rich, complex flavours. This reaction contributes to the taste, aroma, …

What Are Carbohydrates? Carbohydrates are the body’s primary source of energy. They are made of sugars, starches, and fibres, which provide fuel for muscles, the brain, and organs. In bread, …

A small piece of dough kept from a previous bake and used as a leaven for the next.

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 …

What Is Constipation? Constipation refers to infrequent or difficult bowel movements, often accompanied by straining, discomfort, and a feeling of incomplete emptying. While frequency varies from person to person, having …

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. …

A linen cloth used to support the dough during the final prove after it has been shaped and prior to baking.

Understand and improve the interior structure of your artisan loaves What Is Crumb Texture in Sourdough Bread? Crumb texture refers to the internal structure of a baked loaf, the arrangement of …

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 …

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 …

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 …

A sourdough starter made from whole wheat flour and used to make a Flemish style sourdough loaf.

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 …

A carbohydrate which forms on the surface of the loaf during baking, adding colour and flavour to the crust.

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 …

An additive (enzyme, oxidising agent, emulsifier or reducing agent) used to alter the characteristics of dough and improve the quality of bread.

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 …

A tetraploid species of wheat (Triticum durum) which is high in protein and gluten. Also known as semolina.

  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 …

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 …