November 18, 2022 - 12:45pm
Starter vs Pre-Ferment
Hi Folks,
I am going to make some whole wheat dinner rolls for the upcoming holiday, and the recipe I'm using calls for a pre-ferment to be made from 170g bread flour, 170g water, and 1.5g instant yeast. This step needs to be done the day before assembling all the other ingredients which will then eventually end up in the fridge overnight, making the whole process take about two days. So I was wondering if I couldn't just use my ripened starter for the pre-ferment and omit the overnight creation of the pre-ferment. Seems to me this should work just fine, but it's always good to double check these things with People Who Know Better. Thanks