Thank you for this article and the wonderful comments. I've been using preferments for a few years, but never had a clear description of the different types. (I had naively assumed they were the same, but with names coming from different languages.) I particularly liked the comment on converting a recipe to use preferment, which I have tried a couple of times with the pretzel bites recipe.

Are there any types of breads where you would recommend against using a preferment? So far, I've only used them in relatively plain breads - sandwich, baguettes, dinner rolls, etc.

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