Yeast Pre-Ferments

The basics of yeast pre-ferments were introduced in chapter 6 in the discussion of the sponge mixing method. The general procedure outlined there is applicable to any pre-ferment. However, additional information is useful to the baker of artisan breads because pre-ferments are subject to many variations.

Many traditional terms are used for types of pre-ferment. Unfortunately, the terminology is not used consistently. Some of the terms are introduced here, but you may find that some bakers use them in different ways. As artisan breads become more common, these terms will probably become more standardized. Even the word sponge is used in different ways. As used by this book and by many bakers, a sponge is any yeast pre-ferment. Other bakers use the word sponge only for a thin, batterlike pre-ferment.