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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Process in some methods of bread making
See full technique reference →A pre-ferment is a fermentation starter used in indirect methods of bread making. It may also be called mother dough.
Poolish (France): Creates open crumb structure in baguettes
Biga (Italy): Develops complex flavor in ciabatta
Pâte Fermentée (France): Maintains consistent flavor profile in artisanal breads
Primary Reaction
Glycolysis
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Gastronome opens the rest
The Gastronome plan is $7/month (or $70/year). Permanent memory, Verified answers, full library access.