The Baker’s Glossary of Sourdough Terminology and Traditional Breads

Sourdough has been my obsession for 23 years now—there’s just something magical about nurturing that wild yeast starter and turning simple flour and water into something nourishing and delicious.

I’ve gotten so many questions over those years about all the fun (and sometimes confusing) lingo that comes with bread baking, especially when we’re talking sourdough. So, I thought, why not create a one-stop “glossary” for all things sourdough and bread? This post is my deep dive into the world of baking terms and those timeless bread styles that have been passed down through generations.

I’ll start with an alphabetical glossary of bread baking terms (with a heavy lean on sourdough specifics because, well, that’s my muffin and jam). Then, we’ll hop into an extensive list of traditional bread styles from across the globe, highlighting the flours traditionally used and how they’re shaped and baked.

Sourdough and Bread Baking Terminology: Your A-Z Glossary

• Acetic Acid: A compound produced by bacteria during sourdough fermentation, contributing a sharp, sour flavor to the bread. It works alongside lactic acid to create complex taste profiles, with cooler fermentation temperatures (65-70°F) promoting higher acetic acid production. Excessive levels can result in an overly vinegary taste, so maintaining a balanced feeding schedule for the starter is critical for optimal flavor.
• Active Dry Yeast: Dehydrated commercial yeast requiring activation in warm water (100-110°F) and sugar before use in bread dough. Unlike sourdough’s wild yeasts, it provides rapid leavening for quick breads but lacks the flavor and digestibility of natural fermentation. It is commonly used in enriched doughs like brioche, offering consistent results for time-sensitive recipes.
• Active Starter (Variations: Ripe Starter, Fed Starter, Peaked Starter): A sourdough starter at its peak activity, characterized by bubbles, doubled volume, and a yeasty aroma after feeding, indicating readiness to leaven dough. Its activity can be confirmed with the float test: a small amount floats in water if sufficiently active. Regular feeding (every 12-24 hours) ensures consistent leavening power, critical for achieving robust rise and flavor in sourdough.
• Aerate/Aeration: The incorporation of air into dough or ingredients to enhance texture, achieved through sifting flour, whipping eggs, or folding techniques. In sourdough, aeration occurs naturally during bulk fermentation as yeast produces gases, forming open alveoli in the crumb. Gentle handling, such as stretch-and-folds, preserves air pockets, ensuring a light, chewy texture without excessive kneading.
• Aliquot Jar: A small glass jar used to hold a dough sample during bulk fermentation to monitor rise without disturbing the main batch. The sample’s volume increase (typically 50-100%) indicates fermentation progress, guiding timing for optimal flavor and structure. This method is particularly useful for high-hydration sourdough doughs, where precise fermentation control prevents over- or under-proofing.
• Alveoli: Irregular air pockets within a bread’s crumb, characteristic of sourdough’s open, airy texture, resulting from well-developed gluten and proper fermentation. High hydration (70-80%) and careful proofing maximize gas retention for larger alveoli. Underproofing produces tight pockets, while overproofing can cause large voids, so monitoring fermentation with tools like the poke test is essential.
• Ambient Temperature: The surrounding room temperature, typically 65-80°F, which influences fermentation speed and flavor development in bread dough. In sourdough, warmer temperatures (75-80°F) accelerate yeast activity but may reduce flavor complexity, while cooler conditions (65-70°F) enhance acidity through slower bacterial action. Consistent temperature control, such as using a proofing box, ensures predictable fermentation outcomes.
• Amylase: Enzymes in flour that convert starches into sugars, providing fuel for yeast and bacteria during fermentation. In sourdough, amylase activity during autolyse improves dough digestibility and enhances rise by increasing available sugars. Whole grain flours naturally contain sufficient amylase, but diastatic malt can be added to refined flours to boost fermentation and crust browning.
• Artisan Bread: Handcrafted bread made with traditional techniques, high-quality ingredients, and often natural leavening like sourdough, resulting in rustic crusts and complex flavors. Unlike commercial breads, artisan loaves prioritize long fermentation for enhanced taste and texture. Sourdough artisan breads benefit from extended bulk fermentation and steam baking to achieve open crumbs and crisp crusts.
• Autolyse (Variations: Autolysis): A technique where flour and water are mixed and rested (20-60 minutes) before adding salt or starter, allowing enzymes to hydrate flour and initiate gluten development. This improves dough extensibility, reducing kneading time in sourdough recipes. It enhances crumb tenderness and flavor, particularly in high-hydration doughs, by facilitating enzyme activity.
• Baguette Couche (Variations: Couche): A linen or canvas cloth used to support baguette dough during proofing, maintaining its elongated shape while allowing air circulation to form a slight skin. This prevents sticking and promotes uniform loaves with a crisp crust. It is especially effective for sourdough baguettes, ensuring consistent shape and structure during final proofing.
• Baker’s Dozen: A historical practice of providing 13 items instead of 12, originating from medieval bakers avoiding penalties for underweight loaves. While not a technical term, it reflects a tradition of generosity in baking, applicable to scaling sourdough recipes. This practice can be used to calculate ingredient quantities for larger batches, ensuring extra loaves for sharing.
• Baker’s Percentage: A system expressing ingredient weights as percentages of the total flour weight, enabling precise scaling and consistency. For example, a sourdough recipe might use 100% flour, 70% water, 20% starter, and 2% salt. This method standardizes hydration and leavening, simplifying adjustments across flour types or batch sizes.
• Baking Powder: A chemical leavening agent combining baking soda, acid, and starch, producing CO2 for quick breads when moistened and heated. Unlike sourdough’s fermentation, it provides instant rise without flavor development, ideal for muffins or biscuits. In sourdough discard recipes, it can create fluffy textures while incorporating starter’s tang.
• Baking Soda (Variations: Bicarbonate of Soda): An alkaline compound that reacts with acids (e.g., buttermilk) to produce CO2, leavening non-yeast breads. In sourdough, it can neutralize excessive starter acidity or enhance rise in hybrid recipes. Precise measurement is crucial to avoid an unpleasant aftertaste in the final bread.
• Baking Stone (Variations: Oven Stone): A thick stone or steel slab placed in the oven to absorb and radiate heat, mimicking professional hearth ovens for even baking and crisp crusts. In sourdough, it promotes oven spring and caramelized bottoms when preheated for 45-60 minutes. It is particularly effective for artisan loaves requiring high heat (450°F+).
• Banneton (Variations: Banneton Basket): A coiled cane basket used to support shaped dough during final proofing, imparting decorative patterns and wicking moisture for better crust formation. In sourdough, it prevents dough spreading, ensuring tall, well-formed boules. Dusting with rice flour minimizes sticking, enhancing crust texture and appearance.
• Bâtard (Variations: Batard): An oval-shaped loaf, shorter than a baguette but larger than a boule, formed through gentle folding to balance crumb and crust. Commonly used in sourdough for sandwich versatility, it benefits from steam baking for optimal expansion. Scoring at a shallow angle enhances the formation of a prominent “ear” during baking.
• Bench Rest: A short rest (15-30 minutes) for preshaped dough before final shaping, relaxing gluten for easier handling without tearing. In sourdough, covering with a damp cloth prevents skin formation, improving extensibility. This step is critical for high-hydration doughs to achieve smooth, uniform shapes.
• Bench Scraper (Variations: Dough Scraper): A flat, often metal or plastic tool for dividing dough, cleaning surfaces, and handling sticky mixes without adding flour. In sourdough, it aids in portioning high-hydration doughs and building tension during shaping. It ensures clean cuts and efficient workspace management during baking.
• Biga: An Italian pre-ferment made with flour, water, and a small amount of yeast, rested overnight to enhance flavor and structure. Less hydrated than sourdough levain, it strengthens lean breads. Incorporating biga techniques into sourdough recipes can add depth and improve texture in artisan loaves.
• Bloaters: Overproofed dough that has risen excessively, leading to yeast exhaustion, structural collapse, and dense baked results. In sourdough, the poke test (slow spring-back of an indentation) indicates proper proofing to avoid bloaters. Careful monitoring of fermentation time, especially in warm conditions, ensures optimal loaf volume.
• Bloom: The glossy, split-top effect from steam-driven expansion, visible in quick breads or as the “ear” in scored sourdough. It indicates strong oven spring and balanced moisture during baking. Proper proofing and high initial oven heat (450°F+) are essential for achieving a pronounced bloom.
• Boule: A round loaf shaped by cupping and rotating dough to create surface tension and uniform crumb distribution. Widely used in sourdough, it benefits from Dutch oven baking to trap steam for rise. This shape is ideal for beginners due to its simplicity and consistent baking results.
• Bulk Fermentation (Variations: First Fermentation): The initial rise after mixing all ingredients, where dough volume increases 50-100% as yeasts produce gases and flavors develop. In sourdough, periodic stretch-and-folds during this stage enhance gluten strength and digestibility. Monitoring with visual cues or an aliquot jar ensures optimal fermentation timing.
• Cake Yeast (Variations: Fresh Yeast, Wet Yeast): Compressed, moist yeast with a short shelf life, crumbled into dough for rapid leavening. Less common in sourdough, it’s used in enriched doughs requiring quick activation. Its high potency ensures consistent rise in recipes like festive breads.
• Caramelization: The heat-induced browning of sugars, adding nutty, sweet flavors to bread crusts. In sourdough, it complements the Maillard reaction for golden, flavorful exteriors. Preheating the oven to 450°F+ ensures even caramelization, enhancing both taste and appearance.
• Cloak: The taut outer layer formed during dough shaping, preventing gas escape and promoting even expansion. In sourdough, a strong cloak enhances oven spring and loaf structure. Proper tension-building techniques, such as tucking and rolling, are critical for achieving a uniform, well-risen loaf.
• Coil Fold (Variations: Coil Folding): A gentle folding technique where dough is lifted and coiled under itself to strengthen gluten in high-hydration mixes. Widely used in sourdough, it builds structure without deflating gas pockets. Performing 3-4 sets during bulk fermentation ensures a strong, elastic dough.
• Cold Fermentation/Retard (Variations: Retardation): Refrigerating dough to slow fermentation, enhancing flavor through extended enzyme and bacterial activity. In sourdough, overnight refrigeration (36-40°F) deepens sourness and improves scheduling flexibility. This method also strengthens gluten, resulting in a more robust crumb structure.
• Crumb: The internal texture of baked bread, ranging from open and holey in artisan sourdoughs to tight and even in sandwich loaves, influenced by hydration, fermentation, and handling. Open crumbs require high hydration (70%+) and gentle folding. Analyzing crumb structure guides adjustments for desired texture in subsequent bakes.
• Crust: The outer shell of bread, formed by heat evaporating moisture and triggering browning reactions, providing crispness and flavor protection. In sourdough, steam during baking (e.g., Dutch oven) creates a thin, crackly crust. Consistent oven temperature and moisture control are essential for achieving professional-quality crusts.
• Danish Dough Whisk: A coiled whisk designed for efficiently mixing sticky or high-hydration doughs without trapping material. In sourdough, it ensures thorough blending of wet ingredients during initial mixing. Its ergonomic design reduces effort compared to traditional spoons, improving mixing consistency.
• Degassing (Variations: Punching Down): Gently pressing out excess gas from risen dough to redistribute yeast and prevent large voids before shaping. In sourdough, minimal degassing preserves air pockets for an open crumb. Light patting, rather than aggressive punching, maintains dough structure and volume.
• Diastatic Malt: Powdered malt containing active enzymes that convert starches to sugars, aiding fermentation and crust browning in low-enzyme flours. In sourdough, small amounts (0.5-1% of flour weight) enhance rise and color. It is particularly effective with refined flours to improve oven spring without altering flavor.
• Discard: The portion of mature sourdough starter removed before feeding to maintain manageable volume and prevent over-acidity. It can be used in recipes like crackers or pancakes to add tangy flavor. Proper discard management ensures a healthy starter and reduces waste through creative baking applications.
• Docking: Piercing dough surfaces with a fork or roller to release steam and prevent unwanted puffing, primarily in flatbreads or pastries. Less common in lofty sourdoughs, it ensures even baking in enriched doughs. Precise docking patterns maintain structural integrity while controlling expansion.
• Dough: A pliable mixture of flour, water, and leavener, forming the foundation of all bread, with sourdough relying on wild microbes for natural rising. Consistency impacts handling, requiring balance between stickiness and firmness. Accurate ingredient ratios and mixing techniques ensure a workable dough for consistent results.
• Dough Divider: A tool, ranging from simple scrapers to mechanical devices, for portioning dough evenly to achieve uniform loaf sizes. In sourdough, it facilitates scaling multiple loaves or rolls without deflating. It ensures precision, especially for professional-style baking with consistent outcomes.
• Dough Scraper (Variations: Bench Scraper): A flexible tool, often plastic, for scraping dough from bowls, cleaning surfaces, and handling wet mixes. In sourdough, it manages high-hydration doughs, enabling clean transfers. It streamlines preparation, maintaining a tidy workspace and efficient process.
• Doubling: The stage in fermentation where the dough or starter approximately doubles in volume, indicating active yeast and bacterial activity. In sourdough, this visual cue during bulk fermentation or starter feeding signals sufficient gas production for leavening. Monitoring doubling helps time the process, typically occurring within 4-8 hours for dough or 4-6 hours for starter, depending on temperature and hydration. Over-doubling can lead to overproofing, so tools like an aliquot jar or marked container ensure precision.
• Dutch Oven: A heavy, lidded pot that traps steam during baking, mimicking professional ovens to enhance sourdough rise and crust development. Preheating to 450°F+ ensures even heat distribution for optimal oven spring. It is a versatile tool for achieving artisan-quality loaves in home kitchens.
• Ear: The raised ridge along a scored line in baked sourdough, indicating strong dough tension, proper proofing, and robust oven spring. Shallow, angled cuts with a lame promote its formation. Consistent scoring depth and angle are critical for achieving a pronounced, aesthetically pleasing ear.
• Elasticity: The dough’s ability to stretch and return to shape, driven by gluten networks that trap fermentation gases. In sourdough, it balances with extensibility for effective shaping. The windowpane test assesses elasticity, ensuring the dough is ready for further processing.
• Enriched Dough (Variations: Rich Dough): Dough containing fats, eggs, milk, or sugar for richer flavor and softer texture, as in brioche or challah. Less common in lean sourdoughs, it can be adapted for hybrid recipes combining sourdough tang with luxurious textures. Careful ingredient balance maintains structure while incorporating richer flavors, suitable for special-occasion breads.
• Extensibility: The dough’s capacity to stretch without tearing, complementing elasticity for workable shaping. High-hydration sourdoughs exhibit greater extensibility after resting. Autolyse and gentle folding enhance this property, ensuring smooth handling and uniform loaf shapes.
• Fermentation: The biochemical process where yeasts and bacteria convert sugars into CO2, alcohol, and acids, driving dough rise and flavor development. In sourdough, it enhances digestibility and creates complex tastes. Controlled temperature and timing are critical for balancing flavor and structure.
• Fermentolyse: An extended autolyse where starter or levain is included in the initial flour-water mix, promoting hydration and flavor before adding salt. It enhances enzyme activity in sourdough, improving digestibility and tang. This technique is effective for complex, high-hydration loaves requiring minimal kneading.
• Final Proof (Variations: Final Rise, Prove): The last rise of shaped dough before baking, allowing gas production to maximize volume. In sourdough, a poke test (slow spring-back) confirms readiness. Proper proofing prevents collapse and ensures a lofty, well-structured loaf.
• Float Test: A method to assess starter activity by dropping a spoonful into water; floating indicates sufficient gas production for leavening. It is a reliable indicator for sourdough readiness. Conducting the test before mixing ensures the starter is at peak performance.
• Folding: Techniques like stretch-and-fold during bulk fermentation to strengthen gluten without heavy kneading. In sourdough, 3-4 sets of folds build structure and incorporate air. This method is essential for high-hydration doughs to achieve a strong, open crumb.
• Gluten: The protein matrix in wheat flour that provides elasticity and gas retention for dough rise. In sourdough, it develops naturally through fermentation and folding. Strong gluten networks are critical for achieving chewy textures and structural integrity.
• Gluten Window (Variations: Windowpane Test): A test stretching dough thin to translucent without tearing, indicating sufficient gluten development. In sourdough, it confirms readiness for shaping. Achieving a positive windowpane ensures the dough can hold gas for a good rise.
• Grease: The application of fat (e.g., butter, oil) to pans or surfaces to prevent sticking during baking or rising. In sourdough, it facilitates easy release from tins or bannetons. Neutral oils minimize flavor interference, maintaining the bread’s natural taste.
• Hooch: The alcoholic liquid layer forming on neglected sourdough starters, indicating yeast starvation. It can be stirred back in or discarded before feeding. Regular maintenance prevents excessive hooch, ensuring a healthy, active starter.
• Hydration: The water-to-flour ratio, expressed as a percentage, impacting dough handling and crumb texture. High hydration (70-80%) in sourdough produces open, airy crumbs. Precise measurement is critical for achieving desired consistency and baking outcomes.
• Instant Yeast: Fast-acting commercial yeast mixed directly into dough without activation, providing rapid leavening. Unlike sourdough, it offers less flavor complexity but is useful in hybrids. It ensures consistent rise in time-sensitive recipes with minimal preparation.
• Knead: The manual or mechanical working of dough to develop gluten for structure. In no-knead sourdoughs, folding replaces kneading for gentler gluten development. Minimal kneading preserves air pockets, enhancing crumb openness.
• Lactic Acid: A mild acid produced by bacteria in sourdough, contributing to a softer tang and extended shelf life. It balances acetic acid for nuanced flavor. Cooler fermentation temperatures (65-70°F) promote lactic acid production, enhancing bread’s complexity.
• Lame: A razor tool for scoring dough to control expansion and create decorative patterns. In sourdough, shallow, angled cuts promote a pronounced ear and aesthetic appeal. Sharp blades and confident scoring ensure clean cuts and consistent bloom.
• Lean Dough: A basic dough of flour, water, salt, and leavener, without enrichments, typical in sourdough recipes. It produces rustic loaves with clean, fermented flavors. Precise ingredient ratios and long fermentation maximize flavor and texture.
• Levain: A portion of sourdough starter, often prefermented, used to leaven dough and enhance flavor. It is refreshed with flour and water before mixing. Consistent levain preparation ensures reliable rise and tangy taste in sourdough breads.
• Lid Lifter: A tool for safely removing a hot Dutch oven lid during baking to prevent burns. It facilitates crust inspection and open baking stages. In sourdough, it ensures safe handling when using steam-trapping methods for optimal rise.
• Loaf Pan: A rectangular tin supporting dough during rising and baking for uniform, sliceable loaves. In sourdough, it’s used for tighter-crumbed sandwich breads. Non-stick or greased pans ensure easy release and even browning.
• Maillard Reaction: The heat-induced reaction between amino acids and sugars, creating rich, brown crust flavors. In sourdough, it complements caramelization for complex taste and color. High oven temperatures (450°F+) and steam enhance Maillard browning for optimal crust.
• Malt: A product derived from germinated cereal grains (typically barley), dried and ground into powder, used to enhance flavor, texture, and browning in bread. In sourdough, diastatic malt (with active enzymes) boosts fermentation by converting starches to sugars, while non-diastatic malt adds sweetness and color without affecting rise. It is typically used in small amounts (0.5-2% of flour weight) to improve oven spring and crust caramelization, particularly in lean doughs or with low-enzyme flours.
• Mixing Bowl: A large, non-reactive vessel for combining ingredients and often hosting bulk fermentation. In sourdough, it maintains dough humidity when covered. Wide, shallow bowls facilitate folding and monitoring during fermentation stages.
• Mother Dough: The original sourdough starter culture, maintained through regular feedings, serving as the base for all bakes. It provides consistent wild yeast and bacteria for leavening. Proper care, including regular feedings, ensures its longevity and performance.
• Open Crumb: An airy, holey interior in artisan sourdoughs, achieved through high hydration and gentle handling. It results from strong gluten and controlled fermentation. Careful folding and proofing maximize openness for a chewy, light texture.
• Oven Spring: The rapid dough expansion in the oven’s initial heat, driven by steam and gas activity. In sourdough, steam (e.g., from a Dutch oven) enhances this effect. Proper proofing and high heat (450°F+) ensure maximum spring and loaf volume.
• Oven Stone/Steel (Variations: Baking Stone): A heat-retaining surface for even baking, mimicking hearth ovens for crisp crusts. In sourdough, preheating for 45-60 minutes boosts oven spring. Steel retains heat longer than stone, ideal for multiple loaves.
• Parchment (Variations: Parchment Paper): Heat-resistant paper lining pans or stones to prevent sticking and ease dough transfer. In sourdough, it supports delicate doughs during baking. High-quality parchment withstands high oven temperatures without burning.
• Patina: The non-stick seasoning that develops on baking tools like stones through repeated use. It improves dough release and crust quality in sourdough. Regular baking and minimal cleaning preserve the patina for consistent results.
• Peaked Starter (Variations: Active Starter, Ripe Starter, Fed Starter): A sourdough starter that has reached its maximum rise and activity after feeding, typically within 4-12 hours, marked by a domed surface, abundant bubbles, and a tangy aroma. It is at its strongest for leavening dough, ensuring optimal rise and flavor in sourdough bread. The float test confirms its readiness, and using it at this stage prevents weak fermentation. Timing feedings to capture the peak is essential for consistent baking
• Poke Test: A tactile method to evaluate sourdough dough readiness during proofing by gently pressing a floured finger into the dough for 1-2 seconds. A slow, partial spring-back (about halfway) indicates optimal proofing, balancing fermentation for good structure and flavor. Immediate spring-back suggests underproofing, requiring more time, while no rebound signals overproofing, risking collapse during baking. Most effective for room-temperature doughs (70-75°F), it complements visual cues like doubling. In sourdough, it ensures proper fermentation to avoid dense or gummy crumbs.
• Poolish: A wet pre-ferment of flour, water, and yeast, rested to enhance flavor and texture in lean breads. Adaptable to sourdough, it adds lightness and complexity. It requires 8-12 hours of fermentation for optimal flavor development.
• Pre-Ferment (Variations: Preferment): An advance mixture like biga or levain, fermented to boost flavor and structure before mixing into dough. In sourdough, it enhances complexity and rise. Precise ratios and timing ensure consistent contributions to the final loaf.
• Preshape (Variations: Rounding): An initial shaping step after bulk fermentation to organize gluten, facilitating final shaping. In sourdough, it builds tension for better structure. A brief rest post-preshaping improves dough handling for uniform loaves.
• Proof/Prove (Variations: Final Proof, Final Rise): The final rise of shaped dough before baking, allowing gas production to maximize volume. In sourdough, a poke test (slow spring-back) confirms readiness. Proper proofing prevents collapse and ensures a lofty, well-structured loaf.
• Proofing Box (Variations: Proofer): An enclosed environment controlling temperature and humidity for consistent dough rising. In sourdough, it stabilizes fermentation in variable conditions. Settings of 75-80°F and 70% humidity optimize yeast and bacterial activity.
• Proofing Cloth (Variations: Linen, Couche): Fabric supporting dough during proofing, especially for elongated shapes, preventing sticking. Ideal for sourdough baguettes. A well-floured cloth shapes multiple loaves cleanly, preventing merging.
• Proofing Basket Liner: A cloth insert for bannetons to prevent sticking, often floured for easy release. It keeps sourdough shapes intact and simplifies banneton cleanup. Linen or cotton liners ensure flawless crusts and easy maintenance.
• Punching Down (Variations: Degassing): Deflating risen dough to redistribute gases and yeast, typically before shaping. In sourdough, gentle degassing preserves air for an open crumb. Light patting avoids excessive deflation, maintaining loaf volume.
• Retard (Variations: Retardation, Cold Fermentation): Refrigerating dough to slow fermentation, enhancing flavor and scheduling flexibility. In sourdough, overnight retards (36-40°F) deepen sourness and strengthen gluten. This method allows precise control over baking timelines.
• Ripe Starter (Variations: Active Starter, Fed Starter, Peaked Starter): A starter at peak activity, bubbly and fragrant, ready for baking. The float test confirms sufficient gas for leavening. Regular feedings ensure consistent performance in sourdough recipes.
• Rubaud Method: A scooping technique for mixing high-hydration doughs, developing gluten gently. Ideal for sourdough, it minimizes effort compared to slap-and-fold methods. It ensures smooth, elastic dough with minimal handling.
• Scale: A tool for precise weight measurements, ensuring consistency over volume methods. In sourdough, it guarantees accurate hydration and ingredient ratios. Digital scales provide the precision needed for repeatable, professional results.
• Scaling: Weighing ingredients accurately to ensure recipe consistency. In sourdough, it maintains precise hydration and leavening ratios. It is essential for uniform batch sizes and predictable outcomes.
• Score/Slash (Variations: Scoring, Slashing): Cutting dough tops to control expansion and create aesthetic patterns. In sourdough, it promotes bloom and ear formation. Shallow, angled cuts ensure clean, controlled expansion during baking.
• Scoring Tool: An implement like a lame or razor for slashing dough, enabling controlled bloom and designs. In sourdough, it enhances aesthetics and expansion. Sharp tools ensure precise cuts for consistent results.
• Seam: The joined edge on shaped dough’s bottom, sealing structure during proofing. Tight pinching prevents weak spots in sourdough loaves. A strong seam supports uniform rise and shape retention.
• Shaping: Forming dough into its final shape, building surface tension for better rise. In sourdough, it ensures structural integrity and aesthetic appeal. Techniques like tucking and rolling create tight, uniform loaves.
• Skin: The dry outer layer on exposed dough, preventable with covers to avoid cracking. In sourdough, damp cloths or plastic covers maintain surface moisture. Preventing skin formation ensures smooth handling and even baking.
• Slap and Fold: An energetic kneading method for gluten development in sturdy doughs. In sourdough, it’s effective for high-hydration starters but often replaced by folding. It builds strength quickly but requires careful handling to avoid degassing.
• Splash Guard: A stand mixer attachment to contain splatters during mixing, reducing mess with wet doughs. Useful for high-hydration sourdough, it keeps workspaces clean. It streamlines mixing, allowing focus on dough consistency.
• Sourdough Starter: A flour-water culture of wild yeasts and bacteria, providing natural leavening for sourdough bread. Regular feedings maintain its activity and flavor profile. It is the foundation for tangy, digestible loaves with complex taste.
• Sponge: A loose pre-ferment of flour, water, and yeast for lightness and flavor, similar to poolish. In sourdough hybrids, it adds complexity. It requires 6-12 hours of fermentation for optimal results.
• Stand Mixer: A machine with a dough hook for kneading large or sticky batches, ideal for limited hand strength. In sourdough, it ensures consistent mixing for high-hydration doughs. It saves time while achieving smooth, uniform textures.
• Steam Injector: A professional oven feature adding moisture for crust development, mimicked at home with water or ice. In sourdough, it enhances oven spring and crust texture. Trays of water or Dutch ovens replicate this effect effectively.
• Stretch and Fold: A gentle strengthening technique during bulk fermentation, building gluten without kneading. In sourdough, it promotes structure and air incorporation. Multiple sets (3-4) create a strong, open crumb in high-hydration doughs.
• Tangzhong: A flour-water or milk paste cooked to gelatinize starches, added for softer, moister crumb. In sourdough hybrids, it extends shelf life and tenderness. Small amounts (5-10% of flour weight) ensure balanced texture without compromising structure.
• Tension: Surface tightness from shaping, aiding rise and shape retention. In sourdough, it ensures tall, well-formed loaves. Proper tension-building prevents spreading during proofing and baking.
• Thermometer: A tool to measure dough, starter, or oven temperatures for optimal fermentation and baking conditions. In sourdough, it prevents under- or over-proofing. Instant-read thermometers ensure precision across varying environments.
• Tight Crumb: A dense, even interior, ideal for sandwich breads requiring structure. In sourdough, lower hydration (60-65%) achieves this texture. Controlled fermentation and shaping maintain uniformity for slicing.
• Underproofed: Insufficiently risen dough, resulting in dense, gummy crumb. In sourdough, the poke test avoids this by confirming readiness. Proper proofing time ensures optimal volume and texture.
• Vital Wheat Gluten: Concentrated wheat protein added to low-gluten flours (e.g., rye) to boost structure and rise. In sourdough, it enhances elasticity in whole grain or specialty doughs. Small amounts (1-2% of flour weight) improve volume without altering flavor.
• Windowpane Test (Variations: Gluten Window): A test stretching dough thin to translucent without tearing, indicating sufficient gluten development. In sourdough, it confirms readiness for shaping. Achieving a positive windowpane ensures the dough can hold gas for a good rise.
• Yeast: Microbes responsible for leavening, wild in sourdough or commercial in other breads. In sourdough, wild yeasts drive natural fermentation. Understanding yeast activity optimizes rise and flavor development.

Traditional Bread Styles: An Alphabetical Tour Around the World

This list showcases a variety of unique breads from around the world (some sourdough, some not), but it’s just a taste of what’s out there! There are so many more delicious breads to explore.

• Appam (India – Kerala) (Leavened) (Variations: Appum) (Pronunciation: AH-pahm): Fermented rice flour batter with coconut milk, often toddy-laced for natural rise. Poured into a hot wok-like pan and swirled for lacy edges, cooked covered for a spongy center and crispy rim—perfect for curries. A South Indian breakfast staple; sourdough-ify with a rice-based starter for tangy hoppers. Small, round, bowl-shaped pancakes, 8-10 inches in diameter. Try it!
• Arepa (Venezuela/Colombia) (Unleavened) (Pronunciation: ah-REH-pah): Pre-cooked corn flour (masarepa) dough, shaped into patties and griddled or baked for a crispy exterior and soft, steamy interior, often stuffed with cheese or meats. A Latin American daily food symbolizing home; sourdough fermentation adds digestibility and tang. Round patties, 4-6 inches in diameter, ½ inch thick.
• Bagel (Poland/USA) (Leavened): High-protein wheat flour, sometimes with malt, boiled then baked at 400°F+ for a dense, chewy texture and shiny crust with sesame or poppy seeds. Iconic in Jewish-American cuisine for schmears; sourdough bagels add tang for cream cheese pairings. Round with a hole, 3-4 inches in diameter, 1-2 inches thick. Try these – Super Soft and Chewy Sourdough Bagels
• Baguette (France) (Leavened) (Pronunciation: bah-GET): White wheat flour, sometimes with rye, baked in a steamy oven at 450°F+ for a crackly crust and airy crumb. French simplicity for sandwiches or dipping; sourdough baguettes deepen flavor. Long, thin cylindrical shape, 24-30 inches long, 2-3 inches in diameter.
• Bannock (Scotland/Indigenous North America) (Unleavened): Whole wheat or oat flour, sometimes with berries, fried or baked on a griddle for a dense, biscuit-like texture. A survival food for travelers; sourdough discard adds fermented flavor. Round or oval flat discs, 6-8 inches across, ½-1 inch thick.
• Baozi (China) (Leavened) (Variations: Bao) (Pronunciation: BOW-zee): Soft wheat flour dough, filled with pork or veggies, steamed in bamboo baskets for fluffy, pillowy buns. A dim sum favorite symbolizing prosperity; sourdough bao adds light tang. Small, round buns, 3-4 inches in diameter.
• Barbari (Iran) (Leavened) (Pronunciation: bar-BAH-ree): Wheat flour with sesame or nigella seeds, baked at 500°F+ for a chewy interior and ridged crust. Everyday Persian bread for dips; sourdough enhances nutty notes. Long oval flatbread, 12-18 inches long, 6-8 inches wide.
• Bara Brith (Wales) (Leavened) (Pronunciation: BAH-rah BREETH): Wheat flour enriched with dried fruits and tea-soaked, baked at 350°F for a dense, moist, spiced fruit bread. Welsh holiday tradition with butter; sourdough extends freshness. Rectangular loaf, 9×5 inch pan size.
• Bing (China) (Unleavened) (Pronunciation: BING): Wheat flour dough, layered with scallions or oil, griddled or baked for flaky, chewy texture. Street food staple for wraps; sourdough adds tangy layers. Round or rectangular flat discs, 6-10 inches across.
• Brioche (France) (Leavened) (Pronunciation: bree-OSH): Wheat flour with eggs, butter, and milk, baked at 350°F for a tender, buttery crumb and golden crust. Used in desserts or burgers; sourdough brioche tempers sweetness. Rectangular loaf or buns, 8-9 inches long for loaves. Try – Giant Brioche-Style Sourdough Cinnamon Rolls
• Broa (Portugal) (Leavened) (Pronunciation: BROH-ah): Cornmeal with rye or wheat flour, baked at 425-450°F on a stone for a crusty exterior and dense, moist crumb. Rural Portuguese staple for stews; sourdough broa adds tang. Round or oval loaves, 8-10 inches in diameter, 3-4 inches high.
• Casabe (Caribbean/Dominican Republic) (Unleavened) (Variations: Cassava Bread) (Pronunciation: kah-SAH-beh): Cassava (yuca) flour, baked thin on hot stones or griddles into crisp, gluten-free crackers. Taino indigenous staple; sourdough-inspired ferments add subtle sourness. Large round sheets, 10-12 inches in diameter, very thin.
• Challah (Jewish) (Leavened) (Pronunciation: KHAH-lah): Wheat flour with eggs and oil, braided and baked at 375°F with egg wash for a golden, pillowy shine. Sabbath symbol for French toast; sourdough adds depth. Braided loaf, 12-16 inches long, 4-6 inches high. Try this recipe – Soft and Sweet Sourdough Rich Dough
• Chapati (India) (Unleavened) (Variations: Roti) (Pronunciation: chah-PAH-tee): Whole wheat (atta) flour, rolled thin, cooked on a tawa, then puffed over flame for soft, layered texture. Curry scooper; sourdough chapati boosts digestibility. Round flatbreads, 6-8 inches in diameter.
• Ciabatta (Italy) (Leavened) (Pronunciation: chah-BAH-tah): High-hydration wheat flour, baked on a stone at 450°F+ for an open, holey crumb and crisp crust. Sandwich king; naturally suits sourdough’s airy tang. Oblong slipper shape, 8-10 inches long, 4-5 inches wide.
• Cornbread (USA/Southern) (Leavened): Cornmeal with wheat flour, leavened with powder or soda, baked in cast iron at 425°F for crumbly, golden texture. Comfort food side; sourdough softens edges. Square or round from pan, 8-9 inches across, 2 inches high. Try – Masa Harina Cornbread – Properly Prepared Grain, Sweetened With Honey
• Damper (Australia) (Unleavened): Wheat flour, baked in campfire coals or oven for dense, scone-like crumb. Outback essential with butter; sourdough adds flavor. Round loaf, 6-8 inches in diameter.
• Dampfnudel (Germany) (Leavened) (Pronunciation: DAHMPF-noo-del): White wheat flour, sometimes sweetened, steamed then fried for soft, dumpling-like texture with caramel base. Bavarian treat; sourdough lightens it. Small round buns, 3-4 inches in diameter.
• Dorayaki (Japan) (Leavened) (Pronunciation: doh-rah-YAH-kee): Wheat flour batter with honey, griddled like pancakes, sandwiched with red bean paste for fluffy, sweet bites. Anime-famous snack; sourdough balances sweetness. Small round pancakes, 3-4 inches in diameter.
• Eish Merahrah (Egypt) (Leavened) (Pronunciation: AYSH meh-RAH-rah): Wheat flour, often whole, baked in hot ovens or on stones for soft, pocket-like flatbread. Street food base; sourdough echoes ancient origins. Round flatbreads, 8-10 inches in diameter.
• English Muffin (England/USA) (Leavened): Wheat flour, cornmeal-dusted, griddled then baked for nooks and crannies. Breakfast hero for toasting; sourdough amps flavor. Round discs, 3-4 inches in diameter, 1 inch thick. Try these – Einkorn Sourdough English Muffins or Overnight Sourdough English Muffins – A Long Fermentation for Better Digestibility
• Epi (France) (Leavened) (Pronunciation: EH-pee): Wheat bread flour, baked at 450-500°F with steam for crispy crust and airy crumb, cut to resemble a wheat stalk. Decorative baguette variation; sourdough adds tang. Long wheat stalk shape, 12-14 inches long with segmented “grains.”
• Farl (Ireland/Scotland) (Unleavened or Leavened with soda): Wheat or potato flour, griddled in quadrants for soft, wedge-shaped texture. Ulster fry staple; sourdough farls add depth. Triangular wedges from 8-inch round.
• Farinata (Italy) (Unleavened) (Pronunciation: fah-ree-NAH-tah): Chickpea flour with olive oil, baked at 500°F+ for a nutty, crispy pancake. Ligurian snack, gluten-free; sourdough fermentation adds savoriness. Thin round or rectangular, 10-12 inches across. Try it!
• Flatkaka (Iceland) (Unleavened) (Pronunciation: FLAT-kah-kah): Rye flour, sometimes with wheat, fried in cast-iron for thin, dark, earthy rounds. Smoked fish topper; sourdough enhances rye’s tang. Round flatbreads, 6-8 inches in diameter.
• Focaccia (Italy) (Leavened) (Pronunciation: foh-KAH-chah): Wheat flour with olive oil, herbs, and salt, baked at 425°F, dimpled for oily pools and chewy crust. Aperitivo favorite; sourdough makes bubbly, flavorful sheets. Rectangular or round sheets, 12×18 inches or similar. Try – Soft Sourdough Focaccia
• Fougasse (France – Provence) (Leavened) (Pronunciation: foo-GAHSS): Wheat flour with olive oil, herbs, or olives, baked at 425-450°F for crispy crust and open crumb, slashed leaf-like. Rustic Provençal flatbread; sourdough deepens flavors. Oval leaf shape with slits, 10-12 inches long, 6-8 inches wide, 1 inch thick.
• Injera (Ethiopia/Eritrea) (Leavened) (Pronunciation: IN-jeh-rah): Teff flour, naturally fermented like sourdough, cooked on a griddle into spongy, tangy flatbread—utensil and plate. Communal dining essential; already sourdough-like. Large round pancakes, 12-18 inches in diameter. Try it!
• Irish Soda Bread (Ireland) (Leavened with soda) (Variations: Soda Bread): Whole wheat flour with buttermilk, baked at 400°F for crusty exterior and dense crumb. Quick no-yeast loaf with butter; sourdough hybrid adds tang. Round loaf, 8-10 inches in diameter.
• Johnnycake (USA/Caribbean) (Unleavened): Cornmeal, sometimes sweetened, griddled or baked into flat, crispy cakes with gritty texture. Colonial holdover; sourdough adds digestibility. Small round cakes, 4-6 inches in diameter.
• Khobz (Morocco) (Leavened) (Pronunciation: KHOBZ): Wheat or semolina flour, baked in communal ovens for soft, fluffy interior—tagine dipper. Moroccan staple; sourdough brings sour flair. Round loaves, 6-8 inches in diameter.
• Lavash (Armenia/Iran) (Unleavened) (Pronunciation: lah-VAHSH): Wheat flour, rolled paper-thin, baked in tandoor or oven for flexible, cracker-like sheets. UNESCO heritage wrap; light sourdough ferment adds pliability. Large rectangular sheets, 12-18 inches long.
• Lefse (Norway) (Unleavened) (Pronunciation: LEF-seh): Potato and wheat flour, griddled thin for soft, foldable wraps with buttery taste. Holiday treat with lutefisk; sourdough adds tang. Round wraps, 10-12 inches in diameter.
• Mantou (China) (Leavened) (Pronunciation: MAN-toh): Wheat flour, steamed for soft, white buns—versatile side. Northern staple; sourdough lightens with fermentation flavor. Small round buns, 3-4 inches in diameter.
• Matzo (Jewish) (Unleavened) (Variations: Matzoh, Matzah) (Pronunciation: MAHT-zoh): Wheat flour, baked quickly at high heat for flat, crisp Passover bread. Seder essential; not easily sourdoughed. Large rectangular sheets, 8-10 inches square.
• Mlawi (Tunisia) (Unleavened) (Pronunciation: MLAH-wee): Wheat flour, oil-layered, griddled into flaky, spiral flatbreads. Street snack with harissa; sourdough enhances layers. Round spirals, 8-10 inches in diameter.
• Naan (India/Pakistan) (Leavened) (Pronunciation: NAHN): Wheat flour with yogurt, baked in tandoor at 900°F+ for bubbly, charred texture—butter brushed. Curry scooper; sourdough deepens yogurt’s sourness. Oval flatbreads, 8-10 inches long.
• Pain de Campagne (France) (Leavened) (Pronunciation: PAN deh kahm-PAHN-yeh): Wheat and rye mix, rustic sourdough base, baked in hearth oven for hearty crumb and thick crust. Cheese board star; inherently sourdough. Large round loaf, 10-12 inches in diameter.
• Panettone (Italy) (Leavened) (Pronunciation: pah-neh-TOH-neh): Wheat flour with fruits, eggs, butter, baked in tall molds at 350°F for airy, sweet dome. Christmas icon; sourdough extends moistness. Tall cylindrical, 6-8 inches high and wide.
• Piadina (Italy) (Unleavened) (Pronunciation: pee-ah-DEE-nah): Wheat flour with lard or oil, griddled into thin, foldable flatbreads. Romagnola sandwich base; sourdough adds chew. Round flatbreads, 8-10 inches in diameter.
• Pita (Middle East) (Leavened) (Variations: Pitta) (Pronunciation: PEE-tah): Wheat flour, baked at 500°F+ to puff into pockets—falafel stuffer. Ancient staple; sourdough adds tangy resilience. Round pockets, 6-8 inches in diameter.
• Pugliese (Italy) (Leavened) (Pronunciation: poo-LYAY-zeh): Durum semolina and wheat flour, sometimes potatoes, baked at 450°F+ with steam for open crumb and thick crust. Puglia staple for dipping; sourdough enhances tang. Large round or oval batard, 10-12 inches in diameter.
• Pumpernickel (Germany) (Leavened) (Pronunciation: PUM-per-nik-el): Coarse rye flour, slow-baked at 250°F for dense, dark slices with molasses notes. Deli rye for smoked meats; sourdough intensifies earthiness. Rectangular loaf, 8-10 inches long. Try – Dark Rye Sourdough Bread With Molasses and Caraway
• Roti (Caribbean/India) (Unleavened) (Variations: Chapati) (Pronunciation: ROH-tee): Whole wheat flour, griddled on tawa for soft, flaky wraps—curry envelope. Fusion food; sourdough improves digestibility. Round flatbreads, 6-8 inches in diameter.
• Rugbrød (Denmark) (Leavened) (Pronunciation: ROO-broid): Rye flour with seeds, baked in tins at 350°F, dense and nutritious—smørrebrød base. Hygge essential; sourdough boosts seeded flavor. Rectangular loaf, 9×5 inches.
• Rye Bread (Northern Europe) (Leavened): Rye flour, often with wheat and seeds, baked at 350-400°F for hearty, tangy slices. Sandwich staple in German/Danish cuisines; sourdough deepens tang. Rectangular loaf, 9×5 inch pan size. Try – Light Rye Sourdough Boule With Caraway Seeds
• Scone (Scotland) (Leavened with powder): Wheat flour, quick-risen, baked at 400°F for flaky, tender bite. Tea time classic with jam; sourdough adds tang. Round or triangular, 2-3 inches in diameter.
• Soda Bread (Ireland) (Leavened with soda) (Variations: Irish Soda Bread): Whole wheat flour with buttermilk, baked at 400°F for crusty exterior and dense crumb. Quick no-yeast loaf with butter; sourdough hybrid adds tang. Round loaf, 8-10 inches in diameter.
• Sourdough (Global, ancient origins) (Leavened): Wheat (modern, heirloom, or ancient), naturally fermented, can be baked in Dutch oven with steam for tangy, open crumb. Health bread pioneer and versatile staple. Round boule, 8-10 inches in diameter. Try – Butter For All’s Sourdough Master Recipe or How To Bake the Perfect Sourdough Boule in Your Dutch Oven – Recipe + Video Instructions
• Tortilla (Mexico) (Unleavened) (Pronunciation: tor-TEE-yah): Corn (masa) or wheat, griddled on comal for flexible wraps—taco foundation. Fiesta staple; sourdough adds chew. Round wraps, 6-8 inches in diameter. Try these – Soft and Chewy Sourdough Tortillas Made With Real Lard
• Vollkornbrot (Germany) (Leavened) (Pronunciation: FOLL-korn-broht): Whole rye flour with seeds, sourdough-fermented, baked at 300-350°F for dense, dark slices. Nutrient-packed for open sandwiches; inherently sourdough. Rectangular loaf, 9×5 inches or longer pullman style.
• Yufka (Turkey) (Unleavened) (Pronunciation: YUF-kah): Wheat flour, ultra-thin, baked or griddled for layered pastries like börek. Ottoman legacy; sourdough adds flakiness. Large rectangular sheets, 18-24 inches.
• Zopf (Switzerland) (Leavened) (Pronunciation: TSOPF): Wheat flour with milk, butter, braided and baked at 375°F for soft, shiny loaf. Sunday bread with butter; sourdough adds richness. Braided loaf, 12-16 inches long.

Reader contributions are always welcome!

Sourdough terminology is always changing. Creative bakers are coming up with new slang and ways of explaining their unique experiences. Feel free to leave your contributions to this list in the comments section!

If you’ve got a favorite bread I missed or a twist on one mentioned, drop it in the comments too!