Translation guide
A type of bread made with a fermented starter, or the starter itself. In Japanese, it is usually referred to by the loanword サワードウ, but traditional Japanese fermented breads and starters have their own names.
Referring to the bread made with a sourdough starter
The most common and direct way to refer to sourdough bread in Japanese. It is a loanword from English and widely understood, especially in bakeries and among food enthusiasts.
Literally 'natural yeast bread'. This term is often used in Japan to describe breads made with wild yeast or sourdough starters, emphasizing the natural fermentation process. It may not always imply a tangy flavor.
この天然酵母パンは小麦の風味が豊かです。
This natural yeast bread has a rich wheat flavor.
Literally 'sour bread'. This is a descriptive phrase that can be used to explain what sourdough is, but it is not a standard name for the bread. It might be used when describing the taste to someone unfamiliar with the term.
サワードウって、あの酸っぱいパンのこと？
Sourdough? You mean that sour bread?
Referring to the fermented mixture of flour and water used to leaven bread
The direct loanword for 'sourdough starter'. Commonly used in baking contexts and recipes.
サワードウスターターを作るには小麦粉と水が必要です。
To make a sourdough starter, you need flour and water.
If you want to be specific about the tangy, San Francisco-style sourdough, use サワードウ. If you are referring to any bread made with natural leavening, 天然酵母パン is a safer and more widely understood term in Japan. Many Japanese bakeries label their naturally leavened breads as 天然酵母 even if they are not sour.
このパンは天然酵母を使っていますが、酸味はあまりありません。
This bread uses natural yeast, but it's not very sour.
このサワードウは酸味が効いていて美味しい。
This sourdough has a nice tangy flavor.
Literally 'natural yeast seed/starter'. This term is used in Japanese baking to refer to a wild yeast starter, which is essentially a sourdough starter. It emphasizes the natural aspect.
天然酵母種を継ぎ足してパンを焼いています。
I keep feeding my natural yeast starter and bake bread.
A traditional Japanese starter made from rice, koji, and water, used for making bread. It is not exactly the same as a wheat-based sourdough starter, but it is a fermented starter that can produce a slightly sweet and tangy flavor. It is a niche term for those interested in Japanese baking traditions.
酒種を使ったパンはもちもちした食感が特徴です。
Bread made with sake lees starter is characterized by a chewy texture.