Pre-ferment
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A pre-ferment is a fermentation starter used in indirect methods of bread making. It may also be called mother dough.
Pain pouliche, a pre-ferment
Fresh made bread 05
Sourdough
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Sourdough is a leavening agent containing naturally occurring yeast and lactobacillus bacteria. The term is used to describe bread baked with sourdough, while the sourdough itself is referred to as a
Pre-ferment
…mother dough. A pre-ferment and a longer fermentation in the bread-making process have several benefits: there is more time for yeast, enzyme and, if sourdough, bacterial actions on the starch and proteins in the dough; this in turn improves the keeping time of the baked bread, and it creates greater complexity…
Home made sour dough bread
Recently refreshed sourdough
Homemade sourdough bakers commonly use cast iron dutch ovens for baking.
A sourdough loaf featuring both deep and decorative scoring