How to Make a Flour Brew | Ask Dr. Lin Ep 11 | BAKERpedia

What goes into a flour brew, or flour preferment, and what are the advantages of using one? Also known as a liquid sponge, it contains more water than flour to keep the mixture pumpable.

In high speed systems, pumpable flour preferments have higher efficiencies, better accuracy and a more consistent quality. In the U.S., this form of flour preferment is preferred over many other dough systems.

Like a sponge system, a flour preferment contains a portion of the total flour (10–50%) in the formula. This means that flour is added to the brew during blending and ferments in a tank for 1–3 hours. The rest of the ingredients are added when the dough is mixed.

This video covers:
The steps in producing a flour brew
A typical flour brew formula
Ingredients you need to add, and ones you can skip
The advantages/disadvantages compared to other dough systems
And more!

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Further Reading on Dough Systems:
https://bakerpedia.com/processes/spon...
https://bakerpedia.com/processes/comp...
https://bakerpedia.com/processes/doug...

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