Sourdough terminology part 1

Sourdough terminology part 1
Sourdough is a complex process using very simple ingredients. With practice, it becomes second nature and much less intimidating. I wanted to start making a few videos covering sourdough terms and phrases you may hear throughout your journey.
Bulk fermentation : begins as soon as you add your starter to your flour and water. From that moment on, your dough is rising. It would be good practice to write down what time you mix your dough to keep track of when your bulk fermentation has begun. This typically lasts 3-4 hours depending on your starters activity level and the intended rise you are going for. Also the type of bread you are making. Some breads like focaccia have a bulk fermentation time of 12+ hours.
Fermentolyse: this is where you mix your flour water and starter together but not your salt and let that sit for a hour or two to give your dough a chance to rise before adding salt which slows down your fermentation.
Autolyse: this is similar to fermentolyse but you do not add your starter. Some people autolyse overnight or as short as an hour, it all depends on what you are going for.
Cool folds: this is a technique used to stretch your dough during bulk fermentation to regulate temperature and maximize gluten development. This takes place after you add your salt and starter. I typically do 4 sets of folds during my bulk fermentation.
I hope this helps! Please comment any suggestions or questions you have below! I’ll be making more videos like this in the future.
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