9d • General discussion
Word of the Day: Preferment
If you’ve ever wondered how bakeries get deep flavor without waiting days, this is one of the answers.
A preferment is dough or batter that’s fermented ahead of time, then added to the final mix. Same ingredients. Same flour. Just time doing the heavy lifting.
Biga. Poolish. Pâte fermentée. Different forms, same idea.
Preferments build flavor, improve structure, and make dough more forgiving without needing a separate starter or complicated schedule.
This is old-school baking logic. Nothing fancy. Just smart fermentation.
Learn the terms. Learn the why. That’s how you bake with intention, not guesswork.
More inside Crust & Crumb Academy.
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Word of the Day: Preferment
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