Bread Makers' Terms

 Proofing sourdough is the process of allowing the dough to rise after it has been shaped, before baking. During proofing, the yeast ferments the dough, producing gas and helping it become airy and fluffy. It’s the final rise before the dough is baked into bread. 

 Sourdough autolyse is a process where flour and water are mixed together and left to rest before adding the sourdough starter and salt. This resting period helps the flour absorb the water, making the dough easier to work with, improving its texture, and enhancing the bread's flavor. 

 Sourdough leaven is a natural mixture of wild yeast and bacteria (lactic acid bacteria) that helps dough rise. It is used as a starter culture for baking sourdough bread, replacing commercial yeast. The wild yeast ferments the dough, producing carbon dioxide gas that causes the bread to rise, while the bacteria add flavor and acidity. 

 A sourdough starter is a mixture of flour and water that contains natural wild yeast and bacteria. It is used to ferment dough and help it rise, replacing commercial yeast in baking. Over time, the starter develops flavor and leavening power, making sourdough bread.