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Flour Ferment. A liquid ferment (q.v.), or the sponge (q.v.) portion of the sponge-and-dough process (q.v.), in which part of the dough flour, usually within the range of 40 to 70% of the total, is subjected to fermentation (q.v.) by yeast (q.v.) for varying periods before the remaining dough flour and other dough ingredients are added to produce the final dough (q.v.).