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When you first get into sourdough, it can feel like everyone else is speaking in code. Hooch? Levain? Bulk fermentation? Why does my bread sound like it needs therapy? This little dictionary breaks down common sourdough terms in plain, human language—no lab coat required. Starter Your living culture of wild yeast and bacteria. Flour + water + time = a bubbly, slightly needy roommate you now have to care for forever. If it’s active, it’ll rise, bubble, and smell pleasantly tan

Over the years, I’ve learned that keeping a sourdough starter healthy is mostly about consistency and simplicity. Below is the routine I follow in my own kitchen — one that fits easily into daily life and baking several times a week.