2006-08-09 13:05:35 · 3 answers · asked by larryteinsio 1 in Food & Drink ➔ Cooking & Recipes
The sites I could find for you are listed in sources below (we don't use the pre-ferments but know that the results are wonderful from friends who do so)
2006-08-09 13:26:22 · answer #1 · answered by Loresinger99 4 · 0⤊ 0⤋
A pre-ferment is a mixture of flour, water, and sometimes yeast that is mixed ahead of time, you could say that it involves making up some percentange of your dough (often in different proportions of flour to water than your final dough) ahead of time and giving it a period in which to devolop complex flavors. This pre-ferment is then added to the final dough, giving a finished product with much more flavor than one made without a pre-ferment.
Sour dough is a type of pre-ferment. Commercial yeast pre-ferments can be used by blending a portion of the recipes’ flour, water, and yeast, and allowed to ferment for 4-18 hours before incorporation with the remaining ingredients.
For more information, check:
http://www.stickboybread.com/text/news_jan06.htm
http://www.madisonsourdough.com/faqs.htm
2006-08-09 13:58:49 · answer #2 · answered by gospieler 7 · 0⤊ 0⤋
are you asking about bread starters such as for sour dough bread?
2006-08-09 13:26:02 · answer #3 · answered by junglejane 4 · 0⤊ 0⤋