Bulk Fermentation is the first rise of the dough, occurring after the starter is mixed in and before the dough is divided and shaped. It is named "bulk" because the entire batch of dough ferments as one mass.

While the terms are often used interchangeably, a "Starter" (or Mother) is the perpetual culture you maintain in a small jar, fed daily to keep it alive. A "Leaven" (or Levain) is an offshoot of that starter.

Phytic acid is a natural substance found in plant seeds, nuts, and grains, and serves as the plant's principal storage form of phosphorus. In human nutrition, it is often termed an "anti-nutrient" because it acts as a strong chelator.

Ash Content is a proxy measurement for the amount of bran and germ present in the flour, with high ash content indicating a flour rich in minerals like iron, zinc, magnesium, and manganese.

Autolyse is a baking technique that involves mixing flour and water and allowing them to rest, to activate enzymes to break down starch and protein, and to hydrate flour.