A type of sponge. Typically quite wet, an equal weight of water and flour with an extremely small amount of yeast. For my batch of two French Bread loaves, I typically use 8 ounces of water, 8 ounces of bread flour, and 1/8 teaspoon a instant yeast. Mix it, cover the bowl, and leave it at room temperature overnight.
Found on
http://www.thefreshloaf.com/faqs/glossary
a fermentation starter used in bread making; combines yeast with a portion of the recipe ingredients into a runny, liquidy mixture
Found on
https://thebakersalmanac.com/ultimate-baking-glossary/
Viennese bakers promoted this pre-ferment starter in the nineteenth century.
Found on
https://www.homebaking.org/glossary/
A type of sponge. Typically quite wet, an equal weight of water and flour with an extremely small amount of yeast. Mix it, cover the bowl, and leave it at room temperature overnight.
Found on
https://www.weekendbakery.com/bread-baking-glossary/
No exact match found.
