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chef koo

chef koo

What are the benefits of making a pre-ferment? And I don't mean the enhanced flavor and/or texture. I get that part. I mean why only pre-ferment a portion of the dough? Why not make the dough all at once and allow it to sit in the fridge over night. If a pre-ferment is a way to enhance flavor and texture, would it not make sense to pre-ferment the whole batch? At first I figured it was to taper the amount of enhancing. But then couldn't you simply pre-ferment the whole batch of dough but for less time?

chef koo

chef koo

What are the benefits of making a preferment? And I don't mean the enhanced flavor and/or texture. I get that part. But why only preferment a portion of the dough? Why not make the dough all at once and allow it to sit in the fridge over night. If a preferment is a way to enhance flavor and texture, would it not make sense to preferment the whole batch? At first I figured it was to taper the amount of enhancing. But then couldn't you simply preferment the whole batch of dough but for less time?

chef koo

chef koo

What are the benefits of making a pre-ferment? And I don't mean the enhanced flavor and/or texture. I get that part. But why only pre-ferment a portion of the dough? Why not make the dough all at once and allow it to sit in the fridge over night. If a pre-ferment is a way to enhance flavor and texture, would it not make sense to pre-ferment the whole batch? At first I figured it was to taper the amount of enhancing. But then couldn't you simply pre-ferment the whole batch of dough but for less time?

chef koo

chef koo

What are the benefits of making a pre-ferment? And I don't mean the enhanced flavor and/or texture. I get that part. But why only pre-ferment a portion of the dough? Why not make the dough all at once and allow it to sit in the fridge over night. If a pre-ferment is a way to enhance flavor and texture then why not the whole batch? At first I figured it was to taper the amount of enhancing. But then couldn't you simply pre-ferment the whole batch of dough but for less time?

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