Mother Dough

Some articles on mother dough, dough:

Pre-ferment - Classifications
... process and time spectrum, from a mature mother dough of many generations of age to a first-generation sponge based on a fresh batch of baker's yeast ... longer at their peak than wetter sponges, while a poolish is one known technique to increase a dough's extensibility ... Old dough (pâte fermentée) may be made with yeast or sourdough cultures, and in essence consists of a piece of dough reserved from a previous batch, with more flour and water added to feed the remaining flora ...

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