The Case for Preferments | Preferments vs. Long Fermentation

Today, we’re going to make the case for preferments. As someone who uses pre-ferments quite frequently in my recipes, among the many positive comments I get, I sometimes receive some very repetitive comments telling me that preferments are essentially useless for home bakers or that there’s no need to do them. After going through enough of these comments, I decided to make this video. Here, I’m going to make the argument for preferments, based on science of course. We’ll talk about why pre-ferments are different from a long straight dough fermentation. We’re also going to cover what kind of pre-ferments there are and how we can best use them. Watch the video for more! #preferments #poolish #biga #levain Chapters 0:00 Opening 0:42 Preferments are unnecessary? 1:30 Objectives 2:00 Historical Aspects 3:35 Levain 4:18 To make a Levain 5:14 Beer Yeast 5:31 The origin of Poolish 6:18 “Great Acceleration“ of bread making 7:15 Awakening 8:03 Main Subject 8:57 Glutathione 10:51 What happens if we use a little yeast? 11:09 Main Scientific Papers 13:17 Support for Long Fermentation 13:33 What is the point of using preferments 28:18 Lean Dough Fermentation 31:14 Making a Poolish References: 1. The contribution of glutathione to the destabilizing effect of yeast on wheat dough C Verheyen et al., 2014 2. Growth of Salmonella enterica and Staphylococcus aureus in no-knead bread dough during prolonged yeast fermentation Steven Pao et al., 2011 3. The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature Anja N. Birch et al., 2013 4. Volatile compounds in whole meal bread crust: The effects of yeast level and fermentation temperature M N Nor Qhairul Izzreen et al., 2016 5. RHEOLOGICAL DOUGH PROPERTIES AS AFFECTED BY ORGANIC ACIDS AND SALT A. MAHER GALAL et al., 1978 6. Wheat flour proteases and their action on gluten proteins in dilute acetic acid Kawamura, Y., & Yonezawa, D. 1982 7. Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity Fabio Minervini et al., 2012