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Liquid Ferment

Liquid Ferment. Variously called brew (q.v.), broth (q.v.), barm (q.v.), batter sponge (q.v.), liquid sponge, and preferment (q.v.), it is the initial fermentation phase of doughmaking carried out in a liquid medium, with or without variable amounts of flour (q.v.), and is designed to fully activate the yeast (q.v.) for the subsequent final proof (q.v.) stage.