Confusing sourdough words (that don’t mean what you think they mean)
If you’re new to sourdough, take a deep breath. We got you.
Most of us didn’t understand these words at first either. We Googled the same things. Repeatedly. Sometimes with dough on our hands.
Sourdough comes with a whole vocabulary that sounds intense but really isn’t. Terms like discard, hydration, and bulk ferment sound scarier than they are and often mean something completely different than you’d expect.
This is The Sourdough Dictionary, a plain English guide to the most confusing sourdough words you’ll hear on your starter journey.
Discard
What you think it means: Throw it away. Goodbye. Trash.
What it actually means: Remove a portion of your starter before feeding so it doesn’t fill up your whole fridge.
Important note: You don’t have to throw it out.
Discard can be:
- Used in pancakes, crackers, waffles, brownies
- Stored in the fridge for later recipes
- Shared with a friend
Think of discard as starter you’re not feeding right now, not garbage.
Feed / Feeding
What you think it means: Sprinkle in a little flour and hope for the best.
What it actually means: Adding fresh flour and water to give the yeast and bacteria new food.
Feeding ratios matter (starter : flour : water), and consistency affects activity. It’s less “snack time” and more “scheduled meal plan.”
Active Starter
What you think it means: It exists.
What it actually means:
A starter that:
- Has been fed recently
- Has doubled (or more) in size
- Is bubbly and airy
- Passes the float test (sometimes)
Active = ready to bake with.
Unfed Starter
What you think it means: Dead. Hopeless.
What it actually means: Hungry...but very much alive.
An unfed starter can often be revived with a few consistent feedings. Don’t panic. Starters are resilient.
Hydration
What you think it means: How wet your dough feels.
What it actually means: The percentage of water relative to flour by weight.
Example:
100% hydration = equal parts flour and water
Higher hydration = looser dough, more open crumb.
Bulk Fermentation
What you think it means: The dough sitting there doing nothing.
What it actually means: The main rise where fermentation develops structure and flavor.
Most sourdough magic happens here, even if it looks like nothing is happening.
Proofing
What you think it means: The same as bulk fermentation.
What it actually means: The final rise after shaping, right before baking.
Bulk = before shaping
Proof = after shaping
Overproofed
What you think it means: Ruined forever.
What it actually means: The dough fermented too long and lost structure.
Still edible. Still bread. Still a learning experience.
Underproofed
What you think it means: Not ready yet.
What it actually means: Dough didn’t ferment long enough, leading to dense crumb or tearing.
More time, warmth, or starter strength usually fixes this.
Starter Hoarding
What you think it means: Being prepared.
What it actually means: Having five jars of starter in your fridge and anxiety about all of them.
You only need one.
The Takeaway
Sourdough terms sound intimidating, but most are simpler than they seem. When in doubt, remember:
- Discard isn’t trash
- Starters are hard to kill
- Confusing words don’t mean you’re doing it wrong
Sticky bowls, confusing terms, and learning curves are all part of the process.
(And yes, there’s a cleaner way to deal with the mess 😉)
