a rollo

February 16, 2020 at 11:52am

I have been baking bread for the last 45 years, but only started using preferments about eight years ago after taking bread classes at both The French Pastry School in Chicago and The San Francisco Baking Institute. We used different preferments in our breads, but the reasoning behind the different preferments was never explained as clearly as Martin Phillips has done in this amazing article. Thank you Martin Phillips for clarifying the murky world of preferments. I am forever grateful.

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