Starters

I jump-start fermentation (which boosts flavor) before I begin to mix dough by making a starter. This is a technique used by all artisan bakers. These starters are also known as pre-ferments, and they’re absolutely essential. Basically, they’re just a mixture of small amounts of flour, water, and yeast. When I make starters, sometimes I add nuts, whole grains, or malted or sprouted grains. Every bread calls for its own particular approach, but what all starters have in common is they put yeast to work creating flavor well in advance of mixing the dough.