Pâte fermentée is a type of yeasted pre-ferment that was first discovered by a French baker.
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Q2: Pâte fermentée is similar to other yeasted
Q3: The percentage range for yeast in a
Q4: A biga has a hydration percent that
Q5: A stiff textured pre-ferment, such as a
Q6: Grains and seeds are soaked before they
Q8: Pâte fermentée is a pre-ferment that contains
Q9: Poolish has its origins in Poland, where
Q10: The quantity of yeast for both a
Q11: Gluten development is the goal of mixing
Q12: All soakers are prepared with hot water
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