1. Artisan Breads Use of Pre-ferments Use of Pre-ferments No Chemical Additives or Preservatives No Chemical Additives or Preservatives Traditional Production Methods Traditional Production Methods Flour had lower protein content of 11.5% and higher extraction rate Flour had lower protein content of 11.5% and higher extraction rate

2. Pre-Ferments and Sourdough Starters Pre-ferments Pre-ferments Use of commercial yeast Use of commercial yeast Limited shelf life Limited shelf life Sourdough Uses wild yeast Can last indefinitely

3. Pre-Ferments Poolish 100% Flour, 100% water, commercial yeast Biga 100% flour, 50-60% water, 1-1½ % yeast Levain-levure Usually a stiff starter Pate Fermentee Piece of fermented bread dough from a previous batch. Not as strong.

4. Sourdough Starters Natural Sour or Natural Starter Natural Sour or Natural Starter Wild Yeast and Bacteria Wild Yeast and Bacteria Wild Yeast can tolerate more acidity Wild Yeast can tolerate more acidity Lactobacilli bacteria creates acidity Lactobacilli bacteria creates acidity Lactic acid Lactic acid Acetic acid Acetic acid

5. Yeast to Make a Starter Wild Yeast is present Wild Yeast is present In the air In the air On the skins and surfaces of fruits On the skins and surfaces of fruits On the surfaces of whole grains On the surfaces of whole grains

6. Making the Starter Mix water and flour together Mix water and flour together Leave uncovered for one day Leave uncovered for one day Cover and rest for an additional two days or until starter starts to become active Cover and rest for an additional two days or until starter starts to become active Refresh the starter with the addition of flour and water mixture equal to 100% of the starter daily Refresh the starter with the addition of flour and water mixture equal to 100% of the starter daily Loose starters are referred to as a barm, while stiff starters are called a Levain Loose starters are referred to as a barm, while stiff starters are called a Levain

7. Autolyse Only flour and water are mixed together Only flour and water are mixed together Rest for 30 minutes Rest for 30 minutes Add remaining ingredients and finish mixing dough Add remaining ingredients and finish mixing dough