Why Do We Call It “Sourdough” in English, But Not in Spanish, Italian, or French?

If you’ve ever baked sourdough—or just eaten a lot of it—you’ve probably wondered: why do we call it sourdough in English, but in Spanish it’s masa madre, in Italian it’s lievito madre, and in French it’s levain? Why the difference?

It’s not just a translation thing. It actually says a lot about what each culture thinks is important about bread—flavor, tradition, or process.

English: Focus on Flavor

The English word sourdough puts the flavor front and center—specifically, the tangy acidity that develops through wild fermentation. That sour note isn’t accidental. It became iconic during the California Gold Rush.

French immigrants brought their traditional levain starters to San Francisco expecting the same mild, complex breads they were used to back home. But the Bay Area’s cool, foggy climate—and the local wild microbes—had other plans. Their starters grew sluggish and turned more acidic, especially with longer fermentation times and less frequent feedings.

Instead of fighting the sourness, people embraced it. The sharper flavor became the signature of San Francisco sourdough. Even the gold miners got nicknamed sourdoughs because they carried their starters with them. The name stuck—first to the bread, then to the process itself.

So in English, sourdough means “that tangy bread made with wild yeast,” because the flavor was what made it stand out.

Southern Europe: Focus on Tradition

In Spain, Italy, and France, naturally leavened bread wasn’t unusual or trendy—it was just bread. So the names for the starter focus more on the idea of continuity than taste:

Spanish: masa madre = “mother dough”
Italian: lievito madre = “mother leaven”
French: levain = “leaven”

These names emphasize the idea of something living and ongoing—passed from one bake to the next, sometimes for generations. The flavor was just one part of the process, not the headline.

Is Southern European Sourdough Less Sour?

Most of the time, yes. Bakers in Southern Europe tend to prefer milder flavors. They use techniques that minimize sharp acidity:

Stiff starters (lower hydration) that produce mostly lactic acid (milder, yogurt-like)
Frequent feedings to keep acid levels low
Warmer fermentation temperatures to promote milder bacteria
Less cold retardation, which would increase acetic acid

So you get a smoother, subtler bread. Think of a rustic pain au levain or pane toscano—complex, but not vinegary.

So Why the Naming Gap?

Because different cultures cared about different things:

English speakers named the bread for how it tasted
Southern Europeans named it for how it was made

Same process, different priorities. It's a good reminder that language reflects values. In this case, it tells you what people noticed—and what they liked—about their bread.

Understanding the science behind sourdough can deepen appreciation for its complexity and versatility. As bakers experiment with different flours and fermentation times, they continue to expand the boundaries of what sourdough can be.

At Bethencourt Bakehouse I focus on bringing a complex flavor, but a mild taste to my bread. I want to make the highest quality soudough bread, inspired by my southern european background.

Because You Deserve Real Bread.