This type of leavening process comes from Poland. Its first mention goes back in 1840. It was brought by bakers to France in the 1920’s. The term “poolish” comes from the old English “polish”. It is quite famous in French bread-making. It’s mostly always 100% hydration. Recommend: PÂTE FERMENTÉE STIFF STARTER Poolish This is a … Read more



Also called pre-fermented dough, fermented dough or old dough, it’s a thick type of sponge commonly used in french baking. Its hydration is around 60% and the difference with the other types of leaveners is that salt is added to the mix. Recommend: POOLISH STIFF STARTER Pâte fermentée Used in a lot of French bread recipe, this dough gives … Read more



Also called levain dur in French, lievito madre duro in Italian or masa madre dura in Spanish, The stiff starter is the thick version of liquid one. The texture is more like a fermented dough. Just like the liquid starter, it’s a mix of flour and water that is fermenting and fed everyday for about a week. A wild yeast called Lactobacillus is then active … Read more