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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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