At The Sourdough People, we love sourdough, we love people, we love community, and above all, we cherish kindness. Today, we embark on a journey across the world, exploring how different cultures refer to sourdough bread. But this is more than just words—this is about history, tradition, and the deep connection between people and their daily bread. Language carries meaning beyond direct translations; it holds memories, flavors, and stories of generations.
From ancient fermentation methods to modern artisan loaves, sourdough bread has been a staple in many societies. Each language offers a unique way of describing this naturally leavened, wild-fermented, slowly crafted bread. So let’s break bread together—across continents and cultures—as we discover how to say sourdough bread and sourdough starter in the world’s 20 most spoken languages, along with cultural nuances that give them meaning.
1. English (USA, UK, Australia, Canada) 🇺🇸🇬🇧🇦🇺🇨🇦
Sourdough Bread: Sourdough Bread
Sourdough Starter: Sourdough Starter / Levain / Mother Dough
The word sourdough highlights the bread’s signature tang, produced by wild fermentation and natural acidification. The starter, sometimes called levain (borrowed from French), or mother dough, is a fermented mixture of flour and water, used to naturally leaven bread. Sourdough has deep historical ties to San Francisco, frontier baking, and rustic European-style loaves.
2. Mandarin Chinese (中文 – 普通话) 🇨🇳
Sourdough Bread: 天然酵母面包 (Tiānrán jiàomǔ miànbāo) – Natural yeast bread
Sourdough Starter: 酵母种 (Jiàomǔ zhǒng) – Yeast seed
China has long valued fermentation in food, from baozi (包子) to soybean pastes. While sourdough bread is not a traditional staple, 天然酵母面包 refers to naturally leavened loaves, emphasizing their pure yeast culture. The starter, or 酵母种, is often described as a living yeast seed that ferments slowly over time.
3. Hindi (हिन्दी) 🇮🇳
Sourdough Bread: खमीर वाली रोटी (Khamīr vālī roṭī) – Fermented bread
Sourdough Starter: खमीर (Khamīr) – Natural yeast
Indian cuisine has a rich history of fermentation, with naturally leavened breads such as kulcha, bhatura, and appam. खमीर वाली रोटी translates to naturally fermented flatbread, though Western-style sourdough is newer to Indian kitchens. The starter, called खमीर, is a wild-cultured leaven, but the term also applies to commercial yeast and yogurt-based ferments.
4. Spanish (Español) 🇪🇸🇲🇽
Sourdough Bread: Pan de masa madre – Mother dough bread
Sourdough Starter: Masa madre – Mother dough
Spanish and Latin American baking traditions embrace slow fermentation, wild yeast, and rustic methods. Masa madre, or mother dough, refers both to the sourdough starter and the final bread itself. Pan de masa madre is prized for its depth of flavor, artisanal touch, and natural fermentation process.
5. French (Français) 🇫🇷
Sourdough Bread: Pain au levain – Leavened bread
Sourdough Starter: Levain – Natural ferment
France’s baking heritage is steeped in slow-risen, naturally leavened breads, with pain au levain being a national treasure. Levain, meaning natural ferment, refers to the starter, which imparts complex acidity, depth, and structure to traditional French boules and bâtards.
6. Standard Arabic (العربية) 🇸🇦🇪🇬
Sourdough Bread: خبز العجين المخمر (Khobz al’ajeen al-mukhammar) – Fermented dough bread
Sourdough Starter: خميرة طبيعية (Khamira tabiiya) – Natural yeast
Bread is a pillar of Middle Eastern cuisine, and naturally fermented doughs have long been used in khobz, laffa, and manakish. The term خبز العجين المخمر describes a bread created through time, fermentation, and patience, while خميرة طبيعية refers to the wild yeast starter that brings it to life.
7. Bengali (বাংলা) 🇧🇩
Sourdough Bread: প্রাকৃতিক খামির রুটি (Prākr̥tik khāmira ruṭi) – Naturally fermented bread
Sourdough Starter: খামির (Khāmira) – Fermentation culture
Bangladesh has a deep appreciation for natural fermentation, from fermented rice batters to wild-cultured dairy. প্রাকৃতিক খামির রুটি translates to bread risen with natural cultures, while খামির refers to the starter, fermentation, and microbial ecosystem that creates complex flavors and improved digestibility.
8. Portuguese (Português) 🇧🇷🇵🇹
Sourdough Bread: Pão de fermentação natural – Naturally fermented bread
Sourdough Starter: Fermento natural – Natural ferment
Portuguese and Brazilian baking celebrates fresh, slow-risen, naturally leavened loaves. Pão de fermentação natural emphasizes wild yeast, time, and careful fermentation. The starter, or fermento natural, is a wild-cultured, living leaven passed down through generations.
9. Russian (Русский) 🇷🇺
Sourdough Bread: Заквасочный хлеб (Zakvasony khleb) – Fermented bread
Sourdough Starter: Закваска (Zakvaska) – Wild ferment
Russian bread culture is deeply tied to rye-based, tangy, naturally leavened loaves. Заквасочный хлеб describes sourdough loaves fermented with wild yeast, while закваска refers to the starter, a fermented, long-maintained microbial culture that enhances flavor, texture, and shelf life.
10. Lahnda/Punjabi (پنجابی / ਪੰਜਾਬੀ) 🇵🇰🇮🇳
Sourdough Bread: ਖਮੀਰ ਵਾਲੀ ਰੋਟੀ (Khamīr vālī roṭī) – Fermented bread
Sourdough Starter: ਖਮੀਰ (Khamīr) – Wild yeast
Punjabi cuisine embraces fermentation in dairy, bread, and batters, making sourdough a natural fit. ਖਮੀਰ ਵਾਲੀ ਰੋਟੀ refers to a leavened bread nurtured by time, acidity, and wild yeast, while ਖਮੀਰ is the term for the starter, a living, bubbling culture that sustains generations of bakers.
11. Japanese (日本語) 🇯🇵
Sourdough Bread: 天然酵母パン (Tennen kōbo pan) – Natural yeast bread
Sourdough Starter: 天然酵母 (Tennen kōbo) – Natural yeast
Japanese baking culture is deeply refined, balanced, and technique-driven, favoring soft milk breads and precise fermentation methods. 天然酵母パン refers to a naturally leavened, umami-rich loaf, while 天然酵母 describes the wild yeast culture that gives depth, complexity, and a delicate sourness. Japanese bakers often experiment with fermenting rice, koji, and miso alongside sourdough techniques, creating subtle yet uniquely flavorful loaves.
12. Turkish (Türkçe) 🇹🇷
Sourdough Bread: Ekşi mayalı ekmek – Sour leavened bread
Sourdough Starter: Ekşi maya – Sour yeast
Turkish bread culture is rich, deeply rooted, and communal, with a strong preference for soft, fluffy loaves and flatbreads. Ekşi mayalı ekmek refers to a naturally fermented, tangy bread, while ekşi maya is the starter, a sour, bubbling leaven used for artisanal and ancestral baking traditions. Although Turkish daily bread tends to use commercial yeast, sourdough is experiencing a revival in boutique bakeries and home kitchens.
13. Korean (한국어) 🇰🇷
Sourdough Bread: 천연 발효 빵 (Cheonyeon balhyo ppang) – Naturally fermented bread
Sourdough Starter: 천연 발효종 (Cheonyeon balhyojong) – Natural ferment
Korean cuisine has a long tradition of fermentation, from kimchi and doenjang to naturally leavened rice cakes. 천연 발효 빵 describes sourdough as an organic, naturally risen bread, while 천연 발효종 refers to the starter, a live fermenting mixture of flour and water. Sourdough aligns with Korea’s deep respect for aged, cultured, and probiotic-rich foods, making it a growing trend in bakeries and health-conscious homes.
14. Vietnamese (Tiếng Việt) 🇻🇳
Sourdough Bread: Bánh mì men tự nhiên – Natural yeast bread
Sourdough Starter: Men tự nhiên – Natural yeast
Vietnamese baking is heavily influenced by French traditions, with bánh mì baguettes being a culinary icon. Bánh mì men tự nhiên refers to a naturally leavened version of this beloved bread, emphasizing long fermentation and wild yeast. The starter, or men tự nhiên, is understood as a living yeast culture, though commercial yeast remains more common in local bakeries.
15. Marathi (मराठी) 🇮🇳
Sourdough Bread: नैसर्गिक खमीर ब्रेड (Naisargik khamīr breḍ) – Naturally leavened bread
Sourdough Starter: खमीर (Khamīr) – Natural yeast
Maharashtrian cuisine incorporates many fermented foods, from idli and dosa to pickles and yogurts. Sourdough bread is a newer concept, described as नैसर्गिक खमीर ब्रेड, which emphasizes its wild yeast fermentation. The starter, or खमीर, is associated with natural rising agents like curds, buttermilk, and toddy—traditional fermenting elements in local bread and snack preparations.
16. Telugu (తెలుగు) 🇮🇳
Sourdough Bread: సహజ తేమ రొట్టె (Sahaja tēma roṭṭe) – Naturally fermented bread
Sourdough Starter: తేమ కలిసిన పిండిముద్ద (Tēma kalisina piṇḍimudda) – Fermented dough
In Telugu-speaking regions, fermentation is a cornerstone of traditional foods, from dosa and idli batters to natural toddy-fermented drinks. సహజ తేమ రొట్టె translates to naturally developed, yeast-free, fermented bread, while తేమ కలిసిన పిండిముద్ద describes a starter-like wet ferment used in indigenous baking. Though Western-style sourdough is rare, native techniques mirror the slow-risen, probiotic-friendly principles of sourdough baking.
17. Tamil (தமிழ்) 🇮🇳
Sourdough Bread: இயற்கை நொதிப்பான் ரொட்டி (Iyaṟkai nothippān roṭṭi) – Naturally leavened bread
Sourdough Starter: இயற்கை நொதிப்பு (Iyaṟkai nothippu) – Natural fermentation
Tamil Nadu’s age-old fermentation traditions are seen in idli, appam, and koozh, making the concept of naturally leavened bread familiar yet new. இயற்கை நொதிப்பான் ரொட்டி means a slow-risen, natural yeast bread, while இயற்கை நொதிப்பு refers to the fermentation process, akin to starter cultivation. While sourdough remains a niche in urban Tamil homes, natural yeasts and long-fermenting doughs have long been part of culinary heritage.
18. Urdu (اُردُو) 🇵🇰🇮🇳
Sourdough Bread: قدرتی خمیر والی روٹی (Qudrati khameer wali roti) – Naturally leavened bread
Sourdough Starter: قدرتی خمیر (Qudrati khameer) – Natural yeast
Urdu-speaking cultures have long embraced fermentation in flatbreads like naan and kulcha, making sourdough a logical extension of existing baking traditions. قدرتی خمیر والی روٹی describes a naturally matured, slow-fermented bread, while قدرتی خمیر refers to a wild-cultured starter, emphasizing its organic rise, deep flavor, and probiotic qualities.
19. Italian (Italiano) 🇮🇹
Sourdough Bread: Pane a lievitazione naturale – Naturally leavened bread
Sourdough Starter: Lievito madre – Mother yeast
Italian baking is renowned for its artisanal, long-fermented loaves, from ciabatta to pane casereccio. Pane a lievitazione naturale translates to a slow-risen, naturally airy, and deeply flavorful bread, while lievito madre (literally mother yeast) refers to the starter, a cherished heirloom ferment passed through generations.
20. Swahili (Kiswahili) 🇰🇪🇹🇿
Sourdough Bread: Mkate wa chachu ya asili – Natural yeast bread
Sourdough Starter: Chachu ya asili – Natural ferment
Fermentation plays a vital role in East African cooking, from fermented porridge (uji) to probiotic-rich drinks. Mkate wa chachu ya asili describes a slow-risen, naturally fermented bread, while chachu ya asili refers to the sourdough starter, a wild ferment nurturing deep flavors and extended shelf life. While Western sourdough is a newer concept, fermentation in bread-making is well understood through traditional methods.
Closing Thoughts 💭
Sourdough bread is more than just a food—it is a global tradition, a living craft, and a shared human experience. Across languages, cultures, and continents, the process of slow fermentation, wild yeast cultivation, and natural leavening connects people through time, history, and community. Whether it’s called masa madre, lievito madre, ekşi maya, levain, or chachu ya asili, every culture has a way of describing the ancient yet ever-evolving practice of baking with naturally fermented dough.
In some places, sourdough is a cherished heritage, deeply embedded in local baking traditions, while in others, it is a rediscovered art, growing in popularity among artisan bakers and home enthusiasts. No matter the language, the principles remain the same: patience, care, and the beauty of working with a living, breathing, wild yeast culture to create bread that is nutritious, flavorful, and deeply satisfying.
At The Sourdough People, we believe that baking is about more than just making bread—it’s about connecting people, sharing knowledge, and celebrating the diverse ways in which we nourish ourselves and our communities. We love how language, history, and baking traditions intertwine, and how every culture adds its own unique story to the craft of sourdough.
Now, we turn it over to you! How do you say sourdough bread where you’re from? Do you have a unique term for your sourdough starter, your baking process, or a local variation of naturally leavened bread? Share your language, your story, and your traditions in the comments below!
Let’s keep the conversation going and continue building a global sourdough community—one loaf, one starter, and one word at a time. 🍞🌍✨
note: if you find any spelling, grammar or cultural errors, please email us to let us know. 🔎
