Glossary

• Starter: A mixture of flour and water that is fermented by wild yeast and bacteria. It serves as the base for sourdough bread and provides the leavening power.
• Leaven: A portion of the starter that is used to inoculate the dough and initiate the fermentation process. It adds flavor and helps the dough rise.
• Discard: The portion of the starter that is removed and discarded before feeding. This is done to maintain the desired consistency and balance of the starter.
• Stretch and Fold: The stretching of the dough and fold it over itself, which builds structure and strength.
• Proof: The rising of dough, often done in multiple phases, depending on the recipe. It allows the dough to ferment and develop flavor, while also providing additional leavening.
• Bread flour: A high-protein flour that is commonly used in bread baking. It provides structure and strength to the dough, resulting in a well-risen and chewy loaf.
• The Ear: The prominent flap of crust that rises in the oven where the dough was scored, ususally indicating a great loaf of bread.

Tools List

Specialized items that make this process easier.

Must Have

1. Enameled dutch oven 6 quart
2. Jar for storing the starter
3. Measuring scale
4. Silicone or wooden spatula
5. Dough scoring knife, or lame
6. Proofing basket
7. Tea towels
8. Jumbo ziplock bags (2.5 gallon)