Guide to Pre-ferments

Appears in
The Fundamental Techniques of Classic Bread Baking
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

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Type Association Leavening Hydration Average Length
Poolish Poland/France Yeast 100% 12–16 hours
Pâte fermentée France Yeast 60%–75% 24 hours
Levain France Sourdough 50%–125% 14–16 hours
Biga Italy Yeast 50%–100% 12–16 hours
Rye sour Germany Sourdough 50%–100% 12–16 hours
Sponge England/USA Yeast 50%–85% .25–16 hours

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