Pre-ferment

A pre-ferment comprises flour, water and yeast, which is left to ferment before adding the bulk of the flour and other ingredients used in a dough. The yeast used to make a pre-ferment can be commercial (baker’s) or, while we have separated sourdough loaves into their own chapter in this book, in the form of a sourdough starter.

A pre-ferment can range in hydration from a loose batter to a stiff dough. It might also contain salt and, in the case of old dough, perhaps fat and other ingredients. There are several reasons a baker might want – or need – to use a pre-ferment: