A Spoon Full of Lovin'
Techniques
Sourdough "Lingo"
Little tips and tricks that make sourdough baking as easy as possible — for your kitchen and your schedule.
Words in Sourdough
Boule
The French term for the round dough mass created to be proofed in a banneton.
Banneton
The round basket made from wicker that has a cloth lining in it.
Batard
The French term for the oblong-shaped dough mass — the same term is also used for the oblong wicker basket with a cloth lining.
Levain
A leavening agent or bread starter, also known as a "chef" or "Poolish," frequently used in place of yeast to rise dough. A French term estimated to have been in use since the 1600s.
Tips & Tricks
These are things I've learned that have made sourdough baking about as easy as I could get for my kitchen and my schedule — not necessarily in any particular order, just good stuff to know to make your sourdough journey a lot more fun.
Keep your starter, levain, and dough in a warm, draft-free room. A small room thermometer helps — aim for 80–84°F for a warm, humid climate.
Whether you call it "proofing" or "autolyzing," you're giving your starter, levain, or dough a warm, dry place to eat, rest, and grow.
The best two flours for feeding your starter/levain are Bob's Red Mill Artisan Flour and Dark Rye Flour. Dark rye gives a deeper, earthier levain; artisan flour gives a lighter, airier texture.
Always use distilled water when feeding or making dough. This avoids minerals or chemicals that may be in city or well water.
Leave your starter in a warm place for 8–12 hours before feeding. A consistent weekly schedule works well — leave it out overnight, then feed 3 times the next day, about 4–5 hours apart.
Once you start feeding your starter, it is no longer a "starter" — it is now a "levain." This distinction matters for timing and hydration decisions.
Gallery of Sourdough Starters
Share Your Experience
If you have any comments, questions, or would like to share your sourdough experience, I would love to hear from you. Thanks for stopping by — stay safe!