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+#### Pre-Ferments
+
+To add more flavor to breads, many bakers use pre-ferments, in which a
+portion of the bread flour is mixed with water, occasionally salt, and
+a tiny bit of yeast, and is then allowed to ferment for a long time –
+12-18 hours, usually. There are three basic types of pre-ferments, and
+they usually account for anywhere from 15% to 40% of the dough:
+
+**Poolish:** Most famously used to make tasty baguettes, a poolish
+consists of equal weights of flour and water (or 2 parts flour to 1
+part water by volume) with just a tiny bit of yeast. For home bakers,
+a pinch or 1/16 of a tsp should be more than enough.
+
+A poolish is ready when it is very bubbly, smells sweet and has just
+begun to recede from hits high point.
+
+**Biga: Truth be told, “biga” is just an Italian word for pre-ferment,
+but in the English speaking world, it has come to mean a stiff
+preferment, usually a dough at about 60% hydration with just a pinch
+of yeast. It should be kneaded for a few minutes after it is mixed up.
+
+A biga is ready when it has begun to recede just slightly in the
+center.
+
+**Pate Fermente:** Literally, this is French for “old dough,” and it’s
+just what it sounds like. In France, they’ll often save dough from the
+previous day’s batch, keep it in the fridge, and then used it in the
+next day’s batch. Typically, though, home bakers make one by exactly
+mimicking the proportions of flour, water and salt, and adding just a
+tiny pinch of yeast. It is then allowed to ferment for a long period
+of time.
+
+Alternatively, once could even use the same proportions of yeast, but
+only let it ferment for an hour or so on the counter, and then placing
+it in the refrigerator.
+
+Like a biga, a pate fermente is ready when it just begins to recede in
+the center.
+
+