279:
following a refreshment schedule that may include acceleration of time intervals leading into the final dough, then is added to the final dough. When maintaining a starter's existing weight, it is advised to discard 60% (or more) of the starter, replacing that discarded dough with new dough. If an increased amount of starter is required, simply add new dough. 40-parts-to-60-parts of old-dough-to-new-dough by weight, or 2-to-3, is known as the back-slopping ratio, and changes to that ratio change the pH of the just-refreshed dough. To make a
1171:
1590:
213:) may be made with yeast or sourdough cultures, and in essence consists of a piece of dough reserved from a previous batch, with more flour and water added to feed the remaining flora. Because this is a piece of old dough, it has the typical ingredient of salt to distinguish it from other pre-ferments. Once old dough had rested for an additional 10 hours of age, the French named it
271:
temperature slows growth, while even higher temperatures will kill the yeast. Death of the yeast cells occur in the range of 50–60 °C (122–140 °F). When cooling a levain or sourdough pre-ferment, if the dough temperature drops below 10 °C (50 °F) it affects the culture and leads to the loss of a particular aroma in the baked bread.
251:). Two schools of thought exist regarding the inclusion of salt or sugar. They both act to inhibit or slow yeast growth, as determined by time to proof or rise, so they are not usually included and instead are added to the final dough. Ultimately, the amounts of each ingredient, and when they are added, depend on pre-ferment and final-dough formulas.
342:
When expressed as a bakers' percentage based on newly-added flour weight, Calvel's first dough included 0.5% salt and all remaining refreshments received 0.33% salt. Malt was added to only the first two sequential doughs. The back-slopping ratio expressed as old-dough-to-new-dough was in the range of
270:
Fermentation is sometimes performed in a warm place, or a humidity- and temperature-controlled environment. Cooler-than-room or refrigeration temperatures decelerate growth and increase the time interval, while slightly warmer temperatures accelerate growth and decrease the time interval. Too warm a
274:
To allow room for the pre-ferment to rise, the ingredients are mixed in a container at least four or five times their volume. This is about the point in time when some process similarities of yeast pre-ferments to sourdough or levain starters begins to diverge. The typical amounts of time allotted
230:
is that it was first used by Polish bakers around 1840, hence its name, and as a method was brought to France in the beginning of the 1920s. "Poolish" however is an old
English version of "Polish", whereas the term seems to be most used in France (where "polonais" is the word for "Polish"). Some
278:
To make a sourdough starter from scratch, the minimum-needed ingredients are flour, water, and time. This starter is maintained with daily feedings or refreshments of fresh flour and water or, new dough. It ferments at room temperature until the desired age or minimal number of refreshments,
231:
nineteenth-century sources use the homophone "pouliche", a French word that typically means a filly. With either spelling, the term only appears in French sources towards the last part of the nineteenth century. There is not currently any credible explanation for the origin of the term.
343:
62.1-62.4%. Only the first dough rested for 22 hours. Refreshment intervals were accelerated first to 7 hours for two succeeding refreshments, then 6 hours for another three. Baker's yeast was not used. In somewhat of an oxymoronic sense this was named, "Naturally fermented sponge."
275:
for the yeast pre-ferment period may range from 2–16 hours, depending on the dough's temperature and the added amount of viable yeast, often expressed as a bakers' percentage. Spontaneous sourdough starters take, at a minimum, several days, and are subject to many variables.
254:
In some countries (mainly
Eastern Europe, Baltic and Nordic countries) rye flour is also used to make a starter. Traditional Finnish rye starter consists of only rye flour and water, no sugar or yeast. Some might also use yogurt to help hasten the starter to rise.
201:
may also refer to a first-generation yeast sponge; so the process used in relation to the ingredients and fermentation times is important to understanding yeast versus sourdough methods. A roughly synonymous term used in French baking is
79:, 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 complexities of flavor. Though ferments have declined in popularity as
158:
starter is likely the oldest, being reliant on organisms present in the grain and local environment. In general, these starters have fairly complex microbiological makeups, the most notable including wild yeasts,
258:
A flour-to-water ratio of 1-to-1 results in a relatively fluid ferment. Stiffer doughs such as 2-to-1, may also be used. After mixing it is allowed to ferment for a period of time, and then is added to the final
267:
types of pre-ferments designed for computer-controlled bakeries that use a rather different series of ingredients, including oxidizers, needed for continuous dough-production processes.
83:
additions of yeast in bread recipes have streamlined the process on a commercial level, ferments of various forms are widely used in artisanal bread recipes and formulas.
111:. There are several kinds of pre-ferment commonly named and used in bread baking. They all fall on a varying process and time spectrum, from a mature
524:"Taxonomic structure and stability of the bacterial community in belgian sourdough ecosystems as assessed by culture and population fingerprinting"
882:
638:
500:
329:
Some processes reserve a piece of pre-ferment before incorporating and mixing the remainder with the final dough, this reserved piece of
136:
is a fairly wet sponge (typically one-to-one, this is made with a one-part-flour-to-one-part-water ratio by weight), and it is called
31:
1004:
950:
917:
815:
779:
746:
708:
671:
467:
434:
396:
1070:
1027:
855:
1629:
1364:
296:
179:
in San
Francisco has used the same starter dough for over 150 years. A roughly synonymous term in French baking is
1624:
1517:
1339:
1562:
1552:
1512:
132:) are terms used in Italian and French baking, respectively, for sponges made with domestic baker's yeast.
1532:
1547:
1542:
1170:
1577:
1572:
1567:
1557:
1522:
535:
164:
108:
50:
1527:
1334:
1324:
1281:
1063:
120:
1195:
115:
of many generations of age to a first-generation sponge based on a fresh batch of baker's yeast:
1354:
1291:
1200:
1160:
1125:
1000:
946:
913:
907:
878:
838:
811:
805:
775:
742:
704:
698:
667:
634:
603:
561:
496:
490:
463:
430:
392:
994:
940:
872:
736:
661:
628:
457:
424:
386:
1496:
1481:
1379:
1185:
1150:
1110:
595:
551:
543:
96:
92:
973:
1619:
1614:
1594:
1491:
1349:
1220:
539:
1486:
1389:
1359:
1306:
1145:
1130:
1087:
1056:
556:
523:
365:
301:
284:
1608:
1425:
1271:
1261:
176:
160:
1031:
1537:
1455:
1435:
1420:
1410:
1394:
1374:
1296:
1205:
909:
Technology of cereals: an introduction for students of food science and agriculture
663:
Ciao Italia in
Tuscany: traditional recipes from one of Italy's most famous regions
72:
580:
769:
333:
does not imply any salt content, unless it was added to the initial pre-ferment.
263:
as a substitute for or in addition to more yeast. There are distinctly different
1286:
1276:
1155:
1115:
1095:
240:
287:
used salt, but less of it than would be typical for many final-dough formulas.
1415:
1135:
599:
17:
1266:
1140:
1120:
1105:
168:
155:
100:
76:
75:
process have several benefits: there is more time for yeast, enzyme and, if
607:
565:
30:
1450:
1445:
1384:
1344:
547:
522:
Scheirlinck I, Van der Meulen R, Van Schoor A, et al. (April 2008).
175:. They are often maintained over long periods of time. For example, the
1430:
1301:
999:. Vol. 4. Washington, DC: Taylor & Francis. pp. 148–11.
388:
The bread baker's apprentice: mastering the art of extraordinary bread
320:
Some bakers, however, use the term to refer only to the yeast variety.
239:
A ferment is easy to make and usually consists of a simple mixture of
1471:
1329:
697:
Nanna A. Cross; Corke, Harold; Ingrid De Leyn; Nip, Wai-Kit (2006).
840:
A dictionary of chemistry and the allied branches of other sciences
1476:
1240:
1235:
1215:
1079:
260:
248:
244:
172:
104:
61:
1440:
1256:
1230:
1225:
1190:
1052:
1210:
1100:
148:
can be held longer at their peak than wetter sponges, while a
579:
Elke K. Arendt, Liam A.M. Ryana and Fabio Dal Belloa (2007).
152:
is one known technique to increase a dough's extensibility.
189:
often refers to a sourdough, and in this context the term
1048:
226:
The common, but undocumented, origin given for the term
741:. Gaithersburg, Md: Aspen Publishers. pp. 90–92.
996:
Handbook of food science, technology, and engineering
993:
Hsi-Mei Lai; Tze-Ching Lin (2006). Yiu H. Hui (ed.).
771:
Crust & Crumb: Master
Formulas For Serious Bakers
843:. Vol. 1. London: Longmans, Green, and Company.
799:
797:
730:
728:
726:
692:
690:
1505:
1464:
1403:
1315:
1249:
1178:
1086:
418:
416:
414:
945:. Gaithersburg, Md: Aspen Publishers. p. 44.
810:. New York: Wiley-Interscience. pp. 799–813.
459:The baker's manual: 150 master formulas for baking
774:. Berkeley, Calif: Ten Speed Press. p. 38.
391:. Berkeley, Calif: Ten Speed Press. p. 51.
423:Griffin, Mary Annarose; Gisslen, Wayne (2005).
1064:
857:Dictionnaire d'agriculture ... - Google Books
627:Arnold L. Demain; Reinhard Renneberg (2007).
581:"Impact of sourdough on the texture of bread"
366:"Direct and Indirect Methods of Bread Baking"
91:In general, there are two ferment varieties:
8:
666:. New York: St. Martin's Press. p. 94.
71:A ferment and a longer fermentation in the
1071:
1057:
1049:
871:Young, Linda; Cauvain, Stanley P. (2007).
633:. Boston: Academic Press. pp. 18–19.
912:. New York: Pergamon Press. p. 202.
555:
429:. New York: John Wiley. pp. 84–89.
29:
700:Bakery products: science and technology
456:Rees, Nicole; Amendola, Joseph (2003).
356:
313:
27:Process in some methods of bread making
492:Bread Baking: An Artisan's Perspective
860:(in French). Vol. 4. p. 19.
7:
247:, and a leavening agent (typically
807:Food Biotechnology: Microorganisms
804:Khachatourians, George G. (1994).
703:. Oxford: Blackwell. p. 551.
193:often refers to all or a piece of
25:
1589:
1588:
1169:
877:. Berlin: Springer. p. 88.
495:. New York: Wiley. p. 142.
462:. London: J. Wiley. p. 33.
906:Evers, A. D.; Kent, N. (1994).
171:relationship referred to as a
64:making. It may also be called
1:
854:Jean Augustin Barral (1892).
896:See Figures 3.13 & 3.14.
1028:"Starch and Protein Change"
972:Wassenaar, T.; Elliott, J.
660:Esposito, Mary Ann (2003).
630:Biotechnology for Beginners
297:Proofing (baking technique)
1646:
489:Daniel T. DiMuzio (2009).
1586:
1340:Chorleywood bread process
1167:
874:Technology of Breadmaking
837:Henry Watts, ed. (1868).
939:Calvel, Raymond (2001).
768:Reinhart, Peter (1998).
735:Calvel, Raymond (2001).
600:10.1016/j.fm.2006.07.011
528:Appl. Environ. Microbiol
385:Reinhart, Peter (2001).
974:"Yeast and Temperature"
140:, whereas the "normal"
281:primary-culture levain
99:, and the starters of
38:
33:
548:10.1128/AEM.02771-07
109:lactic acid bacteria
51:fermentation starter
540:2008ApEnM..74.2414S
426:Professional baking
1630:Cooking techniques
1196:Calcium propanoate
942:The taste of bread
738:The taste of bread
144:is usually drier.
39:
1602:
1601:
1518:Brand name breads
1355:Maillard reaction
1201:Dough conditioner
1017:See Figure 148.3.
884:978-0-387-38563-1
640:978-0-12-373581-2
588:Food Microbiology
502:978-0-470-13882-3
16:(Redirected from
1637:
1625:Leavening agents
1592:
1591:
1563:Sourdough breads
1553:Pakistani breads
1497:History of bread
1482:Baker percentage
1380:Sponge and dough
1173:
1073:
1066:
1059:
1050:
1043:
1042:
1040:
1039:
1030:. Archived from
1024:
1018:
1016:
1014:
1013:
990:
984:
983:
981:
980:
969:
963:
962:
960:
959:
936:
930:
929:
927:
926:
903:
897:
895:
893:
891:
868:
862:
861:
851:
845:
844:
834:
828:
827:
825:
824:
801:
792:
791:
789:
788:
765:
759:
758:
756:
755:
732:
721:
720:
718:
717:
694:
685:
684:
682:
680:
657:
651:
650:
648:
647:
624:
618:
617:
615:
614:
585:
576:
570:
569:
559:
519:
513:
512:
510:
509:
486:
480:
479:
477:
476:
453:
447:
446:
444:
443:
420:
409:
408:
406:
405:
382:
376:
375:
373:
372:
361:
344:
340:
334:
327:
321:
318:
59:
21:
1645:
1644:
1640:
1639:
1638:
1636:
1635:
1634:
1605:
1604:
1603:
1598:
1582:
1513:American breads
1501:
1492:Bread in Europe
1460:
1399:
1317:
1311:
1307:Weighing scales
1245:
1221:Leavening agent
1174:
1165:
1082:
1077:
1047:
1046:
1037:
1035:
1026:
1025:
1021:
1011:
1009:
1007:
992:
991:
987:
978:
976:
971:
970:
966:
957:
955:
953:
938:
937:
933:
924:
922:
920:
905:
904:
900:
889:
887:
885:
870:
869:
865:
853:
852:
848:
836:
835:
831:
822:
820:
818:
803:
802:
795:
786:
784:
782:
767:
766:
762:
753:
751:
749:
734:
733:
724:
715:
713:
711:
696:
695:
688:
678:
676:
674:
659:
658:
654:
645:
643:
641:
626:
625:
621:
612:
610:
583:
578:
577:
573:
521:
520:
516:
507:
505:
503:
488:
487:
483:
474:
472:
470:
455:
454:
450:
441:
439:
437:
422:
421:
412:
403:
401:
399:
384:
383:
379:
370:
368:
363:
362:
358:
353:
348:
347:
341:
337:
328:
324:
319:
315:
310:
293:
237:
224:
89:
87:Classifications
57:
45:(also known as
28:
23:
22:
15:
12:
11:
5:
1643:
1641:
1633:
1632:
1627:
1622:
1617:
1607:
1606:
1600:
1599:
1587:
1584:
1583:
1581:
1580:
1575:
1570:
1565:
1560:
1555:
1550:
1545:
1540:
1535:
1533:British breads
1530:
1525:
1520:
1515:
1509:
1507:
1503:
1502:
1500:
1499:
1494:
1489:
1487:Bread and salt
1484:
1479:
1474:
1468:
1466:
1462:
1461:
1459:
1458:
1453:
1448:
1443:
1438:
1433:
1428:
1423:
1418:
1413:
1407:
1405:
1401:
1400:
1398:
1397:
1395:Vienna process
1392:
1390:Straight dough
1387:
1382:
1377:
1372:
1367:
1362:
1360:No-knead bread
1357:
1352:
1347:
1342:
1337:
1332:
1327:
1321:
1319:
1313:
1312:
1310:
1309:
1304:
1299:
1294:
1289:
1284:
1279:
1274:
1269:
1264:
1259:
1253:
1251:
1247:
1246:
1244:
1243:
1238:
1233:
1228:
1223:
1218:
1213:
1208:
1203:
1198:
1193:
1188:
1182:
1180:
1176:
1175:
1168:
1166:
1164:
1163:
1158:
1153:
1148:
1143:
1138:
1133:
1131:Sandwich bread
1128:
1123:
1118:
1113:
1108:
1103:
1098:
1092:
1090:
1084:
1083:
1078:
1076:
1075:
1068:
1061:
1053:
1045:
1044:
1019:
1005:
985:
964:
951:
931:
918:
898:
883:
863:
846:
829:
816:
793:
780:
760:
747:
722:
709:
686:
672:
652:
639:
619:
594:(2): 165–174.
571:
534:(8): 2414–23.
514:
501:
481:
468:
448:
435:
410:
397:
377:
355:
354:
352:
349:
346:
345:
335:
322:
312:
311:
309:
306:
305:
304:
302:Straight dough
299:
292:
289:
285:Raymond Calvel
236:
233:
223:
220:
219:
218:
215:Levain de Chef
211:pâte fermentée
207:
184:
153:
88:
85:
26:
24:
14:
13:
10:
9:
6:
4:
3:
2:
1642:
1631:
1628:
1626:
1623:
1621:
1618:
1616:
1613:
1612:
1610:
1597:
1596:
1585:
1579:
1576:
1574:
1571:
1569:
1566:
1564:
1561:
1559:
1556:
1554:
1551:
1549:
1548:Indian breads
1546:
1544:
1543:French breads
1541:
1539:
1536:
1534:
1531:
1529:
1526:
1524:
1521:
1519:
1516:
1514:
1511:
1510:
1508:
1506:List articles
1504:
1498:
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1470:
1469:
1467:
1463:
1457:
1454:
1452:
1449:
1447:
1444:
1442:
1439:
1437:
1434:
1432:
1429:
1427:
1426:Bread pudding
1424:
1422:
1419:
1417:
1414:
1412:
1409:
1408:
1406:
1402:
1396:
1393:
1391:
1388:
1386:
1383:
1381:
1378:
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1371:
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1353:
1351:
1348:
1346:
1343:
1341:
1338:
1336:
1333:
1331:
1328:
1326:
1323:
1322:
1320:
1316:Processes and
1314:
1308:
1305:
1303:
1300:
1298:
1295:
1293:
1290:
1288:
1285:
1283:
1280:
1278:
1275:
1273:
1272:Dough scraper
1270:
1268:
1265:
1263:
1262:Bread machine
1260:
1258:
1255:
1254:
1252:
1248:
1242:
1239:
1237:
1234:
1232:
1229:
1227:
1224:
1222:
1219:
1217:
1214:
1212:
1209:
1207:
1204:
1202:
1199:
1197:
1194:
1192:
1189:
1187:
1186:Baker's yeast
1184:
1183:
1181:
1177:
1172:
1162:
1159:
1157:
1154:
1152:
1149:
1147:
1144:
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1132:
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1119:
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1099:
1097:
1094:
1093:
1091:
1089:
1085:
1081:
1074:
1069:
1067:
1062:
1060:
1055:
1054:
1051:
1034:on 2010-07-01
1033:
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1008:
1006:0-8493-9849-5
1002:
998:
997:
989:
986:
975:
968:
965:
954:
952:0-8342-1646-9
948:
944:
943:
935:
932:
921:
919:0-08-040834-6
915:
911:
910:
902:
899:
886:
880:
876:
875:
867:
864:
859:
858:
850:
847:
842:
841:
833:
830:
819:
817:0-471-18570-1
813:
809:
808:
800:
798:
794:
783:
781:1-58008-003-0
777:
773:
772:
764:
761:
750:
748:0-8342-1646-9
744:
740:
739:
731:
729:
727:
723:
712:
710:0-8138-0187-7
706:
702:
701:
693:
691:
687:
675:
673:0-312-32174-0
669:
665:
664:
656:
653:
642:
636:
632:
631:
623:
620:
609:
605:
601:
597:
593:
589:
582:
575:
572:
567:
563:
558:
553:
549:
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541:
537:
533:
529:
525:
518:
515:
504:
498:
494:
493:
485:
482:
471:
469:0-471-40525-6
465:
461:
460:
452:
449:
438:
436:0-471-46427-9
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1573:Swiss breads
1568:Sweet breads
1558:Quick breads
1523:Bread dishes
1436:French toast
1421:Bread pakora
1411:Bread crumbs
1369:
1036:. Retrieved
1032:the original
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1477:Breadmaking
1375:Pre-slicing
1370:Pre-ferment
1292:Stand mixer
1277:Farinograph
1179:Ingredients
1161:Whole wheat
1156:White bread
1126:Salt-rising
1096:Brown bread
241:wheat flour
209:Old dough (
197:; however,
105:wild yeasts
103:, based on
95:, based on
60:methods of
37:, a ferment
1609:Categories
1451:Sandwiches
1416:Bread bowl
1318:techniques
1151:Unleavened
1136:Soda bread
1111:Multigrain
1038:2012-02-03
1012:2012-01-29
979:2012-01-26
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371:2010-04-27
351:References
1350:Leavening
1325:Autolysis
1267:Bread pan
1250:Equipment
1141:Sourdough
1121:Rye bread
1106:Flatbread
890:April 24,
331:old dough
169:symbiotic
156:Sourdough
101:sourdough
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1595:Category
1446:Stuffing
1431:Croutons
1385:Steaming
1365:Proofing
1345:Kneading
1146:Sprouted
608:17008161
566:18310426
291:See also
130:pouliche
55:indirect
53:used in
1302:Toaster
679:Aug 13,
557:2293155
536:Bibcode
228:poolish
222:History
191:starter
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1456:Toast
1441:Rusks
1241:Water
1236:Sugar
1216:Flour
1116:Quick
1088:Types
1080:Bread
584:(PDF)
308:Notes
261:dough
249:yeast
245:water
173:SCOBY
146:Bigas
62:bread
1538:Buns
1404:Uses
1335:Biga
1287:Peel
1282:Lame
1257:Oven
1231:Salt
1226:Milk
1206:Eggs
1191:Barm
1001:ISBN
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892:2011
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681:2010
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604:PMID
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265:brew
204:Chef
142:biga
128:(or
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1211:Fat
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235:Use
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