High Quality Content by WIKIPEDIA articles! A pre-ferment is a fermentation starter used in bread making, and is referred to as an indirect method. It may also be called mother dough. A pre-ferment and a longer fermentation in the bread-making process have several benefits: there is more time for yeast, enzyme and, if sourdough, bacterial actions on the starch and proteins in the dough; this in turn improves the keeping time of the baked bread, and it creates greater complexities of flavor. Though pre-ferments have declined in popularity as direct additions of yeast in bread recipes have streamlined the process on a commercial level, pre-ferments of various forms are widely used in artisanal bread recipes and formulas. Generally, there are two pre-ferment varieties: sponges, based on baker's yeast, and the starters of sourdough, based on wild yeasts and lactic-acid bacteria. (Some bakers, however, use the term to refer only to the yeast variety.) There are several kinds of pre-ferment commonly named and used in bread baking.

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