Mixing a Pre-Ferment

Liquid for a pre-ferment doesn’t need to be warm as the yeast is allowed to develop over a longer period of time. Stir together the ingredients for a pre-ferment in a bowl large enough to allow for some expansion in size. The mixture will still be a little lumpy but make sure there are no pockets of flour. Cover and set aside in a cool position to develop for a minimum of 4 hours, or overnight in the fridge. After developing, the pre-ferment is mixed with more flour and other ingredients to form the final dough. Most recipes can be changed to benefit from a pre-ferment: simply mix together half of the flour needed in the recipe with the full amount of yeast and liquid to make the pre-ferment. Once developed, mix the pre-ferment with the other half of the flour and any other ingredients listed to form your dough.