Poolish, levain, biga, pâte fermentée – is there a difference? And what’s the point in preparing a part of the dough separately? In this post, I’ll try to clarify the terminology and the science behind the wonderful world of preferments.
What is a pre-ferment?
A preferment is a portion of dough that is mixed in advance of preparing the final dough. Its main purpose is to increase flavour, strength, and shelf life. Because it is mixed ahead of time, bulk fermentation as well as mixing time is reduced. Preferments can be stored either at room temperature or in the refrigerator overnight, those that are stored in the fridge often assume more of an acidic flavour profile while room temperature preferments have a lactic flavour. Continue reading