First or Initial Ferment

Here is the ferment recipe if you wish to use ferment in your first olive oil dough. After this, you will never need to make ferment again, as you can keep recycling a little of the old olive oil dough and use it as ferment. Its role is not primarily as a rising agent, so if your ferment is two or three days old, it is still okay to use. If it’s older than this, it is best to make a new ferment.