Pre-Ferments and Sourdough Starters

Chapter 6 introduced the subject of pre-ferments (also spelled preferments) with its discussion of the sponge method of bread mixing. Pre-ferments give the fermentation a strong head start, and they contribute to flavor by extending the fermentation period. In addition, the use of pre-ferments allows the baker to reduce or eliminate the amount of commercial yeast used. Third, short-fermentation straight doughs may be difficult to handle, requiring the use of dough conditioners and other additives. Pre-ferments, on the other hand, naturally improve the dough texture, making it easier to work without resorting to additives.