The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

preferment & sd

npsmama's picture
npsmama

preferment & sd

i'm confused - how doi combine both techniques?

JMonkey's picture
JMonkey

A pre-ferment just refers generically to anytime you take a portion of the flour and let it ferment for a long time before adding it to the final dough. So sourdough starter is a type of pre-ferment.

A poolish or a biga are also types of pre-ferements, but unlike sourdough starter, they use a small amount of commercial yeast instead of the wild yeast and bacteria culture in sourdough.

You can add yeast to the final dough for a sourdough bread (it will rise faster but have less sourdough flavor), but you shouldn't add any yeast to the sourdough starter pre-ferment. And there's no need to use a commercially yeasted preferment when you're using sourdough starter.

Make sense?

 

npsmama's picture
npsmama

thanks.

I'm trying to find ways of making a lighter wholewheat SD bread. 

JMonkey's picture
JMonkey

Me too. It's not easy. But I've learned a couple of things:

1) Make sure your starter is super active.

2) Use 1 TBS butter per loaf and replace up to half the water with milk. The crust isn't as crispy, but the loaf is lighter.