Pre-Ferment Calculator

A useful technique to simulate a proper sourdough bread is to ferment a portion of the dough in advance of mixing. This is called a preferment and takes many names: biga, poolish, and pâte fermentée being three common ones. The result will not be as rich as a sourdough, though still a significant improvement over a straight yeast bread.

The preparation for each is the same, though the amount of hydration depends on your recipe. To prepare: mix the flour, yeast, and water together (not trying to knead, but just to combine thoroughly); then wait 16-20 hours.

60% Hydration Pre-Ferment

Ingredient	Percent	Mass (g)
Flour	100.0 %	62.5
Water	60.0 %	37.5
Instant Yeast	0.1 %	0.1
Total	160.1 %

75% Hydration Pre-Ferment

Ingredient	Percent	Mass (g)
Flour	100.0 %	57.1
Water	75.0 %	42.8
Instant Yeast	0.1 %	0.1
Total	175.1 %

100% Hydration Pre-Ferment

Ingredient	Percent	Mass (g)
Flour	100.0 %	50.5
Water	100.0 %	50.5
Instant Yeast	0.1 %	0.1
Total	200.1 %