BAKER SPEAK

Toss these terms around and you’ll soon sound like a pro

ACTIVATION: The process of creating a lively, vibrant sourdough starter either through refreshing a refrigerated starter or rehydrating and awakening a dehydrated starter.

CRUMB: A term referring to the texture of the inside of a loaf of sourdough.

ELASTICITY: The ability of a dough to hold its shape or return to its original shape after fermentation.

HOOCH: A layer of liquid that sometimes accumulates on the top of the sourdough starter. It can be poured off just before a feeding to rid the starter of any “off” flavours.

KNEADING: By stretching the dough upon itself, often on a lightly floured work surface, the gluten is activated and a smooth, elastic dough develops over a period of 5–15 minutes.

SLASHING: Cutting the outside of the dough with a very sharp razor or knife just before baking. It can be used as a decorative element on breads and also helps bread expand in the oven without exploding, cracking, or creating bulges.