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What is another word for pre-ferment?

Pronunciation: [pɹˈiːfɜːmˈɛnt] (IPA)

Pre-ferment, also called a starter, is a mixture of flour, water, and yeast that is allowed to ferment before being added to bread dough. It helps to develop the flavor, aroma, and texture of the bread. There are several synonyms for pre-ferment, including sourdough, levain, biga, poolish, and preferment. Sourdough refers to a pre-ferment that is made with a naturally occurring yeast culture. Levain is a French term for sourdough. Biga is an Italian term for a pre-ferment that is made with a small amount of yeast. Poolish is a pre-ferment that is made with equal parts flour and water. Finally, preferment is a catch-all term for any pre-ferment used in bread baking.
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Synonyms for Pre-ferment:

What are the hypernyms for Pre-ferment?

A hypernym is a word with a broad meaning that encompasses more specific words called hyponyms.

What are the opposite words for pre-ferment?

The term pre-ferment refers to a process of preparing a dough or batter for baking, which involves fermenting the mixture with yeast or other microorganisms. The antonyms for pre-ferment are non-fermented, non-risen, unfermented, and unleavened. Non-fermented implies the absence of any fermentation process in the dough or batter, while non-risen implies that the dough or batter did not rise due to the absence of yeast. Unfermented mostly refers to drinks like beer, which have not undergone the fermentation process. Finally, unleavened means that the dough or batter has not been mixed with any leavening agent, such as yeast or baking powder, and will not rise.

What are the antonyms for Pre-ferment?

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