Baking Sandwich Breads (and Pizza Crust) Using a Pre-Fermented Starter

Reader Contribution by Wendy Akin
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European breads are frequently made with an overnight starter, called poolish or biga. A super-easy way of developing dough I learned from Peter Reinhart (author of The Bread Bakers Apprentice) has helped me to quickly put together some delicious, full-flavored sandwich breads. Here’s how.

Overnight Starter for 3 Batches of Bread

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