Sourdough Bread Basics: Starter, Autolyse, Stretch and Fold, Scoring

Tap a term to see its explanation.

Starter

A mixture of flour and water naturally cultured with wild yeast and lactic acid bacteria — the core ingredient that leavens sourdough bread.

Feeding

Regularly adding fresh flour and water to the starter so the yeast and bacteria stay active.

Autolyse

A resting step where flour and water are mixed first and left to sit, allowing gluten to form naturally before the rest of the ingredients are added.

Stretch and Fold

A kneading technique unique to sourdough where the dough is repeatedly stretched and folded, rather than kneaded, to build gluten structure.

Bulk Fermentation

The stage where the whole mass of dough ferments together, increasing in volume and developing flavor.

Scoring

Cutting slashes into the dough surface right before baking so it expands in a controlled, attractive way in the oven.

Oven Spring

The rapid rise a loaf undergoes in the first few minutes after going into a hot oven.

Crumb

The internal texture visible when bread is sliced; a large, irregular crumb is considered a sign of well-fermented sourdough.

Sourdough Rises Through Natural Fermentation, Not Commercial Yeast

The defining feature of sourdough is that it's leavened entirely by a naturally cultured starter of flour and water, rather than store-bought yeast. It takes more time and attention, but rewards bakers with deep flavor and a chewy texture that keeps sourdough popular among home bakers.

Frequently Asked Questions

How long does it take to build a starter from scratch?

Using just flour and water, it typically takes about 5–7 days of daily feeding to develop an active, ready-to-bake starter.

Can a starter be kept in the fridge?

If you don't bake often, refrigerating it and feeding it about once a week is fine — but for frequent, active use, feeding it daily at room temperature keeps it strongest.