About Preferments
Poolish, Biga, Pâte fermentée, Lievito Madre, Sponge, sur Levain, Levain, Masa Madre, Flour Brew, Water Brew … these are the names given to preferments that we use to prepare dough for baking bread. Often though these terms are mixed up and misinterpreted as to their meaning.
Are we talking about a pre-dough (preferment) or do we identify a starter which we use to make a pre-dough? The first sentence at the top mixes up four things:
- Starter and pre-dough or preferment
- Yeast based and sourdough
A pre-dough is often also referred to as a preferment. It is a mixture of ingredients that make up a dough that is allows to ferment before it is added to the bread mix. It can activate yeast and develop the dough. At the same time it imparts a unique flavor to the end product.
Though we often refer to a yeast based dough and sourdough as distinct preferments, the fact of the matter is that they all have yeast that helps them fermenting the dough they are added to. The only distinction of the yeast is that one is a wild yeast, the other is a manufactured yeast – although the latter has found its origin in wild yeasts anyway.
Lets talk about the individual terminologies. First we talk about yeast based ferments, after that we talk about sourdough.
Yeast based Preferments
Poolish
Poolish is also called Pâte fermentée and has usually a hydration level of 100% – in other words a DY of 200.
Poolish is often confused with sponge as it is also a highly fluid yeast-cultured dough. It is traditionally used for French bakery products. The difference between poolish and sponge is that poolish is fermented much longer and uses a much higher hydration than a sponge. The amount of yeast that is used varies and is adjusted according to the expected length of fermentation time, using less for longer, slower fermentations.
Pâte fermentée
See Poolish
Biga
Biga has a DY 140 – 145. Biga is a type of preferment that does not include salt in its preparation, only flour, water and yeast, though sometimes you will it is using a sourdough starter like Lievito Madre. It is a stiff preferment due to its lower hydration level, usually in the range of 40–50% water absorption.
Sponge
Sponges hydration levels can vary from dry all the way to wet and can have a DY as high as 240. This is then called a liquid sponge or also a lour brew. A standard (dry) sponge has a hydration level of around 65% (DY 165). Sponges use 10 – 50% of the total recipe flour as part of its makeup. It is similar to Pâte fermentée except it is normally fermented not as long as Pâte fermentée.
Water brew
A water brew is a mixture of water, yeast and a buffer which is then fermented for a specific time at a predetermined temperature. A water brew is a flour-free, liquid pre-ferment. It is used frequently in high speed systems to give the yeast a faster start. It is like flour brew mostly used at an industrial stage.
Sourdough based Preferments
Let’s now talk about sourdough preferments, also now colloquially referred to as sourdoughs. Of course, you may at any time use for all the yeast based preferments a sourdough starter. However you will then need to have a strong sourdough starter that is able to give you the lift needed for your bread. That’s why you will find in most sourdough based bread recipes a certain amount of yeast will still be used
Levain
Levain is the French word for sourdough starter. Levain is typically prepared from a flour and water mixture which ferments by using the flour’s natural yeast and other microorganisms. The process is often sped up by using untreated fruit like dates, figs or similar which harbor yeast cells. The resulting liquid, paste or dough is then refreshed several times or fed at regular intervals to help the microorganisms ferment and multiply.
Masa Madre
The Spanish equivalent of Levain, a ferment that is a traditional and ancient bread making method. Just like Levain, it is a sourdough starter in many Spanish speaking and Latin American countries. Both Levain and Masa Madre use wheat or rye flour together with water.
Lievito Madre
This Italian preferment is often started by means of fruit, flour and water similar to Levain or Masa Madre and has a DY of 150 . It is often refreshed over a period of up to 25 days until it has full strength. The final product is a stiff dough that is stored either in water or dry.
You can find recipes for these preferments on our website. If you have successfully created a preferment, share it with those who have difficulties doing so.