Saatenmischbrot

Unlock the secrets of Italian baking with this easy Biga starter recipe! Just flour, yeast and water to create a flavorful dough for authentic bread and pizza.

Preferments are key to adding flavor to your bread! Preferments are a mixture of flour, water, yeast or sourdough starter that must be fermented before makin...

While both are preferments, there are similarities and subtle differences between a levain and a sourdough starter.

Chef Laura Meyer explains preferments including Biga, Poolish, Sourdough and Old Dough. She also explains the difference between fresh yeast and dry yeast. L...

In this article, we’ll explore what a preferment is, how it affects the dough, its advantages and disadvantages, the common types of preferments, and how to prepare and use them effectively

I have completed a first version of my dough calculator spreadsheet that I think is in decent enough shape to share. I have described this spreadsheet (in previous incarnations) and previous posts. This version is quite different in that it is much more automated and supports a "normal" style of using baker's percentages with preferments. I've found it invaluable in reverse engineering formulas (when no percentages are given), scaling, and overall analysis (hydration for example). Please check it out and give me feedback.