What is another word for pre-ferments?
Pronunciation: [pɹˈiːfɜːmˈɛnts] (IPA) 
Pre-ferments are an essential element of many artisan bread recipes. While the word "pre-ferments" is commonly used, there are several other terms that refer to this process. These synonyms include sourdough starter, poolish, biga, levain, and chef. Each of these terms can be used interchangeably with pre-ferments, but they may have slight variations in their preparation or composition. For example, a sourdough starter is made from flour and water that has been fermented by wild yeast, while a poolish is made from equal parts flour and water and a small amount of yeast. Knowing these synonyms will allow bakers to experiment with different methods and create a variety of delicious breads.
