Why Your Preferment Ferments Too Fast or Slow, and How to Control It [Causes & Solutions]
A properly managed preferment (such as a poolish or biga) can significantly add to flavor development, but controlling its fermentation can be a challenge. If the preferment ferments too fast or too slow, the final dough structure and flavor can suffer. This page details the exact causes for a preferment fermenting too fast/slow, and provides actionable solutions to achieve perfect preferment timing
This page is part of PizzaBlab’s Pizza Making Troubleshooting Guide. It provides a practical overview of the most common causes for this problem, each with a brief explanation, actionable solution, and links to related articles for deeper understanding.
The sections are listed from most to least likely, meaning the first cause typically represents the most common reason for this issue, with likelihood decreasing as you move down the list. That said, several causes can often overlap or share similar likelihoods – it’s ultimately up to your process to identify which factors are at play.
Cause 1: Mismatch Between Yeast Quantity and Fermentation Conditions
Explanation:
The amount of yeast used did not match the fermentation conditions (time and temperature), resulting in a preferment that ferments too quickly/slow.
Solution:
Ensure the yeast amount aligns with the intended fermentation time and temperature of the preferment. Use PizzaBlab’s dough calculator to determine the correct yeast amount for your fermentation conditions.
Read More:
- Using PizzaBlab’s Dough Calculator to Determine Yeast for the Preferment and Final Dough
- General Guidelines for Making a Preferment
- What Affects How Fast Pizza Dough Ferments – and How You Can Control It
Cause 2: Dry Yeast Added Directly to Cold Water
Explanation:
Adding dry yeast directly to cold water (below 20°C/68°F) can damage yeast cells and may kill some of them, resulting in slower fermentation than intended.
Solution:
If using cold water in the preferment, dissolve the yeast in warm water before adding it to the rest of the water. Alternatively, mix the yeast with the flour before combining it with water.
Read More:
Additional Notes / Information
The causes of over- or under-fermentation in a preferment are essentially the same as those in a ‘regular’ dough. All remedies described in the under-fermentation and over-fermentation pages below apply equally to preferments:
- The Dough Ferments Too Quickly or Is Over-Fermented
- The Dough Ferments Too Slowly or Not at All (Under-Fermentation)
For best results when working with preferments, it is highly recommended to read: The Complete Guide to Preferment in Pizza Dough.
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