As I was writing a new post for you here on the blog, it dawned on me that a glossary for sourdough and freshly milled flour would be a great addition to my ever-growing list of Freshly Milled Flour and Sourdough guides..
Some of these words are new to me, thanks to TikTok slang (scroll to the bottom to find these words & definitions), but most here are commonly used words you will find within freshly milled, sourdough, and bread recipes and guides. I hope this glossary will help on this journey.
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Flour & Milling Terms
Before the dough and the dance, there’s the grain. These definitions help you understand what’s actually in the bag (or hopper) and how milling choices shape the loaf.
Fresh Milled Flour (FMF) – Flour you grind right before baking, containing bran, germ, and endosperm in their natural proportions. Because the germ’s oils and the enzymes are still lively, flavor is fuller and fermentation runs faster. Plan for shorter rests and watch the dough, not the clock.
Whole Grain Flour – Flour that includes the entire wheat berry: bran + germ + endosperm. It brings a nutty flavor, deeper color, and more nutrition, but the bran can shorten gluten strands and yield a denser crumb unless process is adjusted. Hydration often needs a gentle bump.
Wheat Berry – The intact seed of wheat, ready for storage or milling. Different classes (hard/soft; red/white; spring/winter) change protein, flavor, and ideal use. Mill just what you need to keep the aroma bright.
Bran – The flavorful, fiber-rich outer layer. Large, sharp flakes can nick gluten like tiny confetti knives, tightening crumb; bolting or regrinding the bran to a finer texture softens the result. Toasted bran can add a gentle sweetness.
Germ – The oil-rich heart of the grain that carries vitamins and flavor. Its natural oils shorten shelf life, which is why fresh flour smells wonderfully nutty but should be used promptly or stored cool. Reincorporated finely ground germ keeps nutrition without rough texture.
Endosperm – The starchy center milled into white flour. It provides structure and most of the fermentable starches. In high-extraction or white flours, it dominates flavor and texture.
Extraction Rate – The percentage of the whole grain that remains in the flour after sifting. 100% extraction equals whole grain; ~70% resembles standard white flour; mid-80s to 90% is “high extraction.” Bakers tune extraction to balance openness, flavor, and nutrition.
High-Extraction Flour – Flour with most, but not all, bran/germ retained (often 85–90%). It bakes lighter than whole wheat yet keeps the wheat’s character and minerals. Great for open-crumb sourdough without giving up depth.
Green Flour – Freshly milled, unaged flour. Enzymes are peppy and the germ is vivid, so fermentation can run quicker and dough may feel more extensible. Some bakers prefer a brief rest (“tempering”) before mixing; others lean into the liveliness.
Enriched Flour – White flour with selected vitamins and minerals added back by regulation. Enrichment doesn’t return the fiber or oils of the original grain. Labels vary by country and mill.
Bolting (Sifting) – Passing flour through a mesh to remove some bran and germ. Coarse bran can be re-milled and folded back for a softer crumb without losing flavor. Mesh numbers (e.g., #40, #60) tell you how fine you’re going. Read more about it HERE.
Sieve – The tool (mesh screen) used for bolting. Finer meshes retain more bran and yield lighter flour; coarser meshes keep texture rustic. Consistency matters more than speed.
Ash Content – A lab measure of the flour’s mineral residue, often correlating with how much of the grain’s outer layers remain. Higher ash usually means fuller flavor and color, and slightly faster fermentation.
Grist – Coarse first-pass ground grain before final milling or sifting. You can re-mill grist to refine texture or use it for hearty porridges/soakers.
Stone Mill / Stone Milling – Grain ground between stones (natural or composite), typically at cooler temps to preserve aroma. Particle size can be more varied, yielding characterful flour with pronounced bran pieces.
Roller Mill / Roller Milling – Steel rollers crack, scrape, and separate endosperm from bran/germ in precise streams. It produces very consistent, fine flour ideal for white or blended flours.
Impact Mill – A high-speed home mill that shatters grain with tiny hammers/teeth. It’s compact and fast, producing fine flour quickly, though it may warm flour slightly; brief pauses help keep temps gentle.
Maillard Reaction – The toasty brown magic where heat transforms sugars and amino acids into deep color and flavor. Steam and oven heat timing influence how boldly your crust sings. A touch of sugar/malt or higher surface heat speeds it along.
Bread Making Ingredients
Simple ingredients, endless bread. These notes explain what each one does, especially when freshly milled flour is in the bowl.
Water – Hydrates starch and proteins, activating enzymes and starting gluten formation. Warmer water speeds fermentation; cooler water slows it so flavor can develop. With fresh flour, sip water in gradually—absorption can increase as bran hydrates.
Salt – Seasons, strengthens gluten, and reins in fermentation. Typical artisan breads land near 2% of flour weight, but soft sandwich loaves may go a touch lower. Add after autolyse to keep the rest gentle.
Starter (Sourdough Starter) – A living culture of wild yeast and lactic acid bacteria fed with flour and water. It leavens dough and contributes complex tang and aroma. Freshly milled flour often makes starters more active—expect hungrier, faster cycles. Here is a Freshly Milled FLour Sourdough Starter Recipe and Guide:).
Levain – A portion of starter built up specifically for a bake (often at a known ratio like 1:2:2). Using levain lets you control ripeness and flavor. Different flours (rye, spelt, hard wheat) shift acidity and speed.
Yeast (Commercial or Natural) – Instant/active yeast offer predictable lift; wild yeast in a starter brings nuance. Both produce CO₂; the dough’s strength and temperature decide how well that gas is held. A pinch of commercial yeast can “rescue” sluggish winter doughs.
Hydration – Water percentage relative to flour (e.g., 750 g water / 1000 g flour = 75%). Higher hydration can open crumb but demands good gluten and gentle handling. Fresh flour often “thirsts” for a bit more water after a short rest.
Enzymes – Natural helpers (like amylases) that convert starches to simple sugars for yeast and browning. Fresh flour generally has livelier enzyme activity, which means faster fermentation and quicker crust color. Cooler temps and timely salt keep balance.
Diastatic Malt (optional) – Malted barley flour with active enzymes used in tiny amounts to boost fermentation and browning, especially in low-sugar doughs. Too much turns crumb gummy—think “pinch, not scoop.”
Fats/Oils – Butter, olive oil, tallow, and more tenderize crumb, extend freshness, and enrich flavor. Add during or after gluten development to avoid slicking proteins too early. Enriched doughs proof slower but bake luxuriously.
Sweeteners – Sugar, honey, maple, molasses feed browning and add moisture. In sourdough, they can nudge fermentation; scale thoughtfully to avoid overactive dough.
Vital Wheat Gluten – Concentrated gluten protein added to boost structure in low-protein flours or heavy-inclusion doughs. A tablespoon or two per loaf can help pan breads dome higher. Too much can make crumb rubbery.
Gluten – The elastic network formed when wheat proteins hydrate and are developed. It traps fermentation gases and gives bread its chew. Time, folds, and gentle handling do the heavy lifting—especially with fresh flour.
Bread Shapes & Styles
Once the dough is ready, shape tells the story, rustic boule, supper-worthy loaf, or celebratory flatbread.
Loaf – The classic pan-baked shape for tidy slices and sandwiches. The pan supports softer, enriched, or higher-hydration doughs, making timing forgiving. Great for families and weekly rhythm.
Unloaf – Social slang for bread baked free-form on stone or steel instead of in a pan. Expect a bolder crust and dramatic ear when scored well. See also: Boule and Batard.
Boule – A round, hearth-baked loaf with a rustic profile. The shape encourages upward oven spring and a handsome ear. Perfect for soup nights and cottage tables.
Baguette – Long and slender with crackly crust and tender crumb. Tight shaping and strong surface tension are key; practice makes magic.
Batard – An oval loaf, midway between baguette and boule. Easier to fit in home ovens and Dutch ovens; slices beautifully for sandwiches.
Flatbread – Any bread pressed or rolled thin: focaccia, pita, naan, tortillas, lavash. Shorter proofs, higher heat, and oil or steam create everything from tender pockets to olive-dimpled feasts.
Rolls / Buns – Individual breads from dinner rolls to hamburger and hot-dog buns. Slightly enriched doughs stay soft and freeze well for busy weeks.
Scones – Tender, quick breads—sweet or savory—cut into rounds or wedges. Handle gently to keep them lofty and crumbly, not tough.
Popover – An egg-rich batter that balloons into hollow, crisp-edged rolls. Preheated tins and hot ovens are the secret.
Focaccia – Olive-oil bathed flatbread, dimpled by fingertips. Long ferments deepen flavor; fresh-milled flour adds a nutty bass note.
Ciabatta – High-hydration Italian loaf with big, glossy holes and chewy crust. Minimal handling and strong gluten are the ticket.
Brioche – Butter-and-egg enriched dough baked as loaves or buns. Slow, cool ferments keep it light and shreddable.
Hoagie/Sub Roll – Soft oblong rolls for hearty sandwiches. Slight enrichment and steam yield a thin, pliant crust.
Filled Breads – Dough wrapped around fillings (kolaches, swirls, stuffed focaccia). Chill fillings and limit moisture to protect structure.
Inclusions – Add-ins mixed into dough—nuts, seeds, fruit, chocolate, cheese, herbs. Fold late in bulk to avoid tearing gluten.
Note: Freshly milled flour works in every shape and style, but hydration and proof times may vary depending on the grain and the inclusions.
Sourdough Terms
Wild yeast, friendly bacteria, and time, this is the hush and hum of a cottage sourdough starter and its ways.
Sourdough Starter – A living culture of flour and water inhabited by wild yeast and lactic-acid bacteria. It leavens bread and adds complex aroma; feeding schedules keep it strong. Freshly milled flour often makes starters hungrier and quicker.
Discard – The portion removed before feeding to keep acidity and size in balance. Don’t toss it—use for crackers, pancakes, brownies, and quick bakes. Regular discard keeps flavors bright, not vinegary.
Hooch – A thin grey/amber liquid that forms on an under-fed starter—essentially alcohol from yeast. Stir back in or pour off, then feed; it’s a sign your culture is ready for a meal. Frequent hooch means lengthen or increase feedings.
Float Test – A spoonful of starter/levain dropped in water; floating suggests it’s airy and near peak. It’s a rough indicator, not gospel—dense whole-grain starters may be ready even if they sink. Use alongside smell, rise, and bubble size.
Stretch & Fold – Gentle strengthening during bulk: stretch one side up, fold over, rotate, and repeat. Perform 3–4 rounds spaced 30–45 minutes apart. With fresh flour, stop when dough feels springy; over-handling can tear bran-softened gluten.
Coil Fold – Lift the dough from the center and tuck it under itself so it “coils.” Ideal for very wet doughs where traditional folds smear. Builds strength without degassing.
Bulk Ferment – The first rise after mixing salt and levain. Aim for signs—smoother surface, 30–60% rise, bubbles at edges—rather than strict hours, especially with lively fresh flour.
Cold Retard (Cold Ferment) – A long chill (often overnight) to slow fermentation, sharpen ear, and deepen flavor. It also tightens dough for easier scoring and scheduling.
Overnight Ferment – Any planned long rest that spans the evening to morning. Cooler kitchens love it; warmer rooms may need shorter times or a partial fridge nap.
Stiff Starter – A lower-hydration starter (often ~50–60%) that ferments more slowly and tastes milder. Useful for enriched doughs or warm kitchens.
Sweet Starter – A frequently fed, low-acid starter ideal for delicate bakes like panettone or milk breads. Gentle acidity preserves tenderness and butter flavor.
Amish Friendship Bread Starter – A sweet, milk-and-sugar enriched starter shared in communities. More like a pre-ferment for quick breads than a classic lean sourdough; treat it as its own tradition.
Potato Starter – A heritage starter using potato water or mashed potatoes to feed wild yeast. It skews mild and pleasantly moist, great for soft sandwich loaves.
Blisters – Tiny translucent bubbles on crust from cool proofing and good steam. A cold retard and strong surface tension encourage that “bakery” look.
Kahm Yeast – A harmless, matte white film sometimes forming on ferments. It signals airflow or feed imbalance; scrape away and refresh with clean tools and regular feedings.
Lactic Acid – The gentle, yogurty acidity produced by LAB (lactic acid bacteria) in starter and dough. It balances flavor, strengthens gluten, and supports shelf life. Warmer, wetter doughs trend more lactic.
Mother – Another name for your primary starter—the culture you maintain and build levain from. Treat her kindly: consistent feedings, clean jar, and temperature rhythm.
Oven Spring – The dramatic rise in the first minutes of baking as gases expand and starches set. Strong shaping, correct proof, and bold steam make it sing.
Phytic Acid – A natural grain compound that binds minerals; long ferments and soakers reduce its effect. Fresh flour and sourdough together are a gracious answer.
Second Rise (Proof) – The final rise after shaping. In pan loaves, aim for dough to crest just above the rim; for hearth loaves, look for gentle jiggle and finger-poke cues.
Shaping – Creating tension and form—boule, batard, buns—so the loaf rises upward, not outward. Gentle handling preserves gas; rest between pre-shape and final shape if the dough resists.
Note: Freshly milled flour ferments faster because bran and germ feed yeast readily and the enzymes are still highly active. Always watch your dough, not the clock.
Special Techniques & Styles
Old-world methods and trending tricks, all meant to provide tenderness, flavor, and structure.
Tangzhong – A cooked paste (typically 1 part flour : 5 parts liquid) heated to gelatinize starch before mixing into dough. It locks in moisture for pillowy, shreddable crumb and longer softness. Beautiful in rolls and milk breads.
Hot Soak – Heat recipe liquid to ~180°F and soak all or most of the flour for 30–60 minutes. This softens bran, boosts extensibility, and mimics the benefits of scalds without sifting. Cool before adding starter/yeast.
Yudane – Boiling water poured over a portion of the flour (often 1:1 by weight), rested before mixing the full dough. Similar goal to tangzhong, but simpler to execute; crumb stays tender for days.
Soaker – Whole or cracked grains, seeds, or bran soaked in water (or milk) to soften and prevent stealing hydration from your dough. Add during mixing once cooled.
Preferment – Any ahead-of-time mixture that ferments before the final dough—poolish (wet), biga (stiff), sponge (generic). Preferments add flavor, strength, and scheduling flexibility.
No-Knead – Time and hydration replace intensive mixing. Long rests and gentle folds let gluten align on its own, perfect for relaxed cottage rhythms.
Biga – A firmer Italian preferment that builds strength and a mild, sweet aroma. Especially helpful for airy yet structured loaves.
Coil Folds – (See Sourdough Terms) A handling method to strengthen high-hydration doughs with minimal degassing.
Degas – To gently press out excess gas to redistribute bubbles before shaping. Do it softly; you’re not punching down cake batter.
Elasticity / Extensibility – Elasticity is dough’s ability to spring back; extensibility is how far it stretches without tearing. Balanced dough resists a little yet yields gracefully under your hands.
Fermentolyse – Combining autolyse and levain addition in one step (flour + water + levain rest, add salt later). Useful when timing is tight; salt still waits to avoid slowing hydration.
Lamination – Spreading the dough into a thin sheet during early bulk to add inclusions evenly and build strength. Think gentle letter-folds rather than pastry lamination.
Poke Test – A quick readiness cue: press a floured finger into proofed dough. A slow, partial spring-back suggests it’s ready to bake; a quick bounce needs more time.
Pre-Ferment – See Preferment. Many bakers use the terms interchangeably.
Tensioning – Creating surface tightness during pre-shape and final shape so the loaf holds form and springs upward. The bench does half the work—use it like a friend.
Windowpane Test – Stretch a small piece of dough until thin and translucent without tearing. A clear “window” means gluten is developed enough for the next step.
Equipment
Tools aren’t fussy; they’re faithful. A few well-chosen pieces make fresh-milled and sourdough baking calmer and cleaner.
Grain Mill – The heart of fresh-milled baking—stone, impact, or burr models each grind differently. Choose for texture control, speed, and heat management. Clean routinely to keep flavor pure.
Banneton – Woven or cane basket for final proof, encouraging shape and airflow. Use with a light dusting of rice flour to prevent sticking and reveal pretty spirals.
Dutch Oven – Heavy cast-iron pot with lid that traps steam for dramatic oven spring and blistered crust. Preheat with the oven for best results.
Bench Scraper – A flat, sturdy blade that lifts sticky dough, cleans benches, and helps with tidy shaping. It’s an extension of your palm—gentle but decisive.
Lame – (pronounced “lahm”) A handled razor used to score dough so it opens where you intend. Angle, depth, and confidence draw ears and patterns; replace blades often.
Danish Whisk (Dough Whisk) – A looped-wire mixer that combines flour and water quickly without clogging. Perfect for initial mixes and high-hydration doughs.
Scale – Digital, gram-accurate weighing ensures repeatable results and easy baker’s percentages. Tare often; measure always.
Cambro Container – A clear, straight-sided tub for bulk fermentation with volume marks. It makes rise easier to judge and cleanup simple.
Couche – A heavy linen cloth that cradles baguettes or batards during proof. It supports shape and wicks a touch of moisture for better skin.
Peel – A flat paddle (wood or metal) for moving loaves to and from stone or steel. Dust lightly with semolina/rice flour for a clean release.
Trending Baking Slang
The cheerful patter of the timeline, fun terms that help you feel “in the room” online.
Crumbshot – A proud photo of a sliced loaf’s interior. Bakers share it to show fermentation, hydration, and inclusion distribution.
Unloaf – Internet shorthand for any free-form, pan-less bake. It celebrates wild ears, bold blisters, and hearth-loaf swagger.
Breadfluencer – A creator who teaches, inspires, or simply shows beautiful bread online. Expect tips, tricks, and many crumbshots.
Open Crumb Envy – The good-natured longing for big, glossy holes. Technique and patience beat chasing hydration alone.
Breadcation – Taking a day (or weekend) to bake, rest, and reset. Consider it self-care with a buttered slice.
Blooming – Either activating yeast in warm water or the way scores “bloom” open in the oven. Context tells you which bloom they mean.
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I hope this glossary has offered knowledge and has help you with your Freshly Milled Flour, sourdough, and bread-making journey.
With gratitude & love,
Emily
Emily Rider
Cottage lifestyle blogger and home miller with 25+ years of sourdough and fresh-milled flour experience.
Sharing cozy homemade recipes that help you bake with confidence, celebrate each season, and savor the beauty of everyday cottage living.
