How to make a pre-ferment (video)

As we strive to produce food at lower costs and with greater simplicity, a few classic kitchen techniques are beginning, sadly, to fall out of favour.

When baking bread, most contemporary recipes recommend the direct addition of yeast to the dough. As most artisan bakers will tell you however, this prevents much of the complexity of flavour yeast can bring from forming, and often leaves an overpowering ‘yeasty’ smell and taste.

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