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Stable Ferment

Stable Ferment. A designation of a flour-free liquid ferment (q.v.), first developed by the American Dry Milk Institute to replace the conventional plastic sponge (q.v.). It was made up of 70% water (q.v.), based on l00 parts of flour, 2% yeast (q.v.), 0.5% yeast food (q.v.), 0.4% malt (q.v.), 3% sugar (q.v.), 6% nonfat dry milk (q.v.), and 2 % salt (q.v.), and was fermented for 6 hours prior to being used as the liquid ingredient in dough mixing (q.v.).