pre-ferment

Digging around online, I happen upon a recipe for buns using what is known as a "pre-ferment" – a pre-prepared yeast "starter" which is thought to give the finished bread "greater complexities of flavour" as Wikipedia has it.

How to cook perfect hot cross buns 2011

I used my sourdough starter along with a "booster" of regular yeast for the dough, because I hadn't been sourdough-ing it much at the time and it was a little lazy reacting during pre-ferment.

Archive 2009-06-01 Sarah 2009

If you only have packaged yeast, just add 40g flour and 40 mL water to the ingredients, and add the remaining pre-ferment water/flour measures as well.

Archive 2009-06-01 Sarah 2009

I used my sourdough starter along with a "booster" of regular yeast for the dough, because I hadn't been sourdough-ing it much at the time and it was a little lazy reacting during pre-ferment.

Swirly Saturdays Sarah 2009

If you only have packaged yeast, just add 40g flour and 40 mL water to the ingredients, and add the remaining pre-ferment water/flour measures as well.

Swirly Saturdays Sarah 2009

In a separate large bowl (or stand mixer basin), mix the pre-ferment, oil, syrup, yeast and water well.

Archive 2009-06-01 Sarah 2009

In a separate large bowl (or stand mixer basin), mix the pre-ferment, oil, syrup, yeast and water well.

Swirly Saturdays Sarah 2009

In a separate large bowl, mix pre-ferment, oil, honey, yeast and water.

Archive 2008-09-01 Sarah 2008

Yes, that's right, there's no more yeast, only the wee bit in the pre-ferment.

Royal Crown Tortano Part II: Baking Day Lindy 2006

As listed in Part I, for the baking day you will need: unbleached bread or King Arthur All purpose flour 3 3/4 cups, plus substantial extra for handling warm water 1 3/4 cups, plus 3 tbsps - (include potato cooking water in total) pre-ferment from day before mashed potato 1/4 cup honey 2 tsps salt 1 tsp

Royal Crown Tortano Part II: Baking Day Lindy 2006