A lot of people will use the terms “fermentation” and “proofing” interchangeably, but there is a difference. When you hear the term “proofing” in the sourdough bread making world, it simply means to “give rise.” When you’re ready to let your bread dough rise, set it aside in a bowl or floured cutting board/table and cover it with a wet towel.
However, the dough will not proof without the fermentation process. They happen almost simultaneously. The fermentation process is the wild yeast reacting with lactic acid/bacteria and starches in the flour. As the wild yeast reacts to this environment, it will start creating gas bubbles, causing the proofing to take form. Your environmental temperature and the hydration will all play a role in the fermentation and proofing process.
