A student recently asked me, “There are so many preferments… which ones do bakers actually use around the world?”
It was one of those great questions that sparks a proper conversation — because every country, every culture, and every baker has their own way of building flavour before the dough even begins. So I’ve pulled together this simple guide to the most common (and most interesting!) preferments used across the globe. From classic European methods like poolish and biga to lesser-known sour starters such as zakvaska or ersho, here’s a quick tour of the techniques that shape the breads we love.
What Is a Preferment?
A preferment is a portion of dough or batter that is mixed and allowed to ferment before being added to the final bread dough. It develops flavour, texture, keeping quality, and strength in your bread — essentially a natural flavour booster.
English Sponge
A longer-fermented sponge with flour, water, yeast and sometimes sugar.
Why use it: Develops a deeper flavour, improves tenderness in enriched dough and is more digestible than straight-dough methods
I use it in: Artisan Bread Workshop
Flying Starter
A very quick, high-yeast sponge made shortly before mixing the dough. Called a “flying” because it rises rapidly — often ready in 20–30 minutes.
Why use it: Boosts lift in enriched doughs, adds a touch more flavour, and is useful when you need speed but still want some pre-fermentation.
I use it in: Glorious Buns, Set up a Micro Bakery
Poolish (France/Poland)
A very wet, equal-parts-flour-and-water preferment made with just a pinch of yeast.
Why use it: Creates a light, open crumb and deep sweetness. Perfect for baguettes and soft rolls.
I use it in: Artisan Bread Workshop
Biga (Italy)
A firm preferment with low hydration.
Why use it: Builds strength and chew, ideal for ciabatta, focaccia, and Italian country loaves.
I use it in: Set up a Micro Bakery
Pâte Fermentée (France)
Literally “fermented dough”. Bakers traditionally keep a piece of yesterday’s dough and mix it into today’s batch.
Why use it: Improved consistency, reliable rise, gentle sourness.
I use it in: Set up a Micro Bakery
Levain – Sourdough Starter (French)
A wild yeast starter can be kept firm or liquid.
Why use it: Provides mild acidity, complex flavour, and excellent keeping qualities.
I use it in: Simply Sourdough and Simply Sourdough (Stoneground)
Rye Sourdough (German Sauerteig)
A rye-based culture is often built in stages for maximum activity and flavour.
Why use it: Essential for rye breads; creates strong acidity to stabilise rye structure.
Zakvaska (Russian)
A rustic rye sour starter used in traditional dark breads.
Why use it: Produces the characteristic deep flavour and colour of Russian rye breads like Borodinsky.
I use it in: Set up a Micro Bakery
Yeast Water (Japan)
Wild yeasts captured from fermented fruit water.
Why use it: Soft, aromatic breads with very mild acidity — excellent for enriched doughs.
Tangzhong (China/Japan)
A cooked flour-and-water paste. Not a ferment, but a pre-mix.
Why use it: Gelatinises starch for pillowy softness and long shelf life (milk bread standard).
I use it in: Set up a Micro Bakery
Yudane (Japan)
Flour scalded with boiling water, similar to tangzhong but simpler.
Why use it: Adds moisture and chew to soft sandwich loaves.
Amish Friendship Starter (USA)
A sweet, milky starter passed between friends.
Why use it: Mild sourdough effect for sweet breads and cakes.
Keen to learn these techniques hands-on? Join me for a bread class and I’ll show you exactly how to use them.
