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 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 …

Forms the outer layer of the endosperm of wheat and other grains. A source of enzymes which aid in the digestion of the endosperm.

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 …

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 …

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 

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 …

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 …

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 …

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 …

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 …

Used as a dough conditioner to produce and airy and chewy loaf. Banned in the EU and UK for use in bread making.

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 …

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 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 …

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 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 …

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 …

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 …

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.

A bleaching agent added to flour. Has been linked to lowering the nutritional value of the flour. Banned in the EU.

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 …

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 …

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 …

A classic, rounded loaf. The name comes from the French for ball.

The nutritionally rich outer layers of cereal grains.

A flour improver used to strengthen the dough and get a better rise. Use of bromate is banned in a number of countries.

The fermentation stage immediately following the mixing and kneading of a dough.

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 …

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 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 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 …

Candida humilis (formerly C. milleri): A Key Yeast in Sourdough Fermentation Candida humilis is a species of non-Saccharomyces yeast commonly found in traditional sourdough cultures. Once known as Candida milleri, this yeast has been extensively …

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, 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 …

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 …

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.

Describes the pattern of holes inside the baked loaf.

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 …

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 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 …

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 …

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 …