Anyone familiar with this pre-ferment method?
In searching for a recipe for moist kouglof, I came across une recette with a pre-ferment method I’ve never seen before. Is anyone familiar with this technique? And what might be the rationale behind it?
My rough translation follows (I’ve provided a link to the recipe for thems as reads French):
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
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John, New Englander turned Cali dude