Specialising in Nutrition & Digestibility of Bread & the Gut Microbiome
Applying scientific breakthroughs that are changing the way we understand bread, the gut & health as a whole.“Vanessa's approach to baking nourishes both the gut and the mind." Dr Michael Mosley
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A portion of dough made several hours before the final dough and allowed to ferment. There are a number of preferments used in bread making. See also Biga, Chef, Pâte fermentée, Poolish, Sourdough starter and Sponge.