White Bread (Mature Starter)


by: Laura

This dough is typical of the dough used in France to make baguettes. Because the starter - called a péte fermentée - is fermented relatively slowly it has time to develop a complex flavor that comes through in the bread. The starter used here is very stiff not like the sponge or poolish starters. Because its made ahead of time and is allowed to ferment twice, it is similar to using leftover dough from a previous batch. Makes: one 8-cup loaf, 2 baguettes, 1 boule, 1 bâtard, or 2 baguette with leftover dought for the next batch.


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serves: 1

4 cups flour (or more as needed)

1 teaspoon salt

1 1/2 cups (barely warm) water (or more as needed)

1 1/2 teaspoons yeast (active dry) (proofed in 1 tablespoon barely warm water for 10 minutes)

Nutrition Facts
White Bread (Mature Starter)

Servings Per Recipe: 1

Amount per Serving

Calories: 1834

  • Total Fat: 4.9 g
  •     Saturated Fat: 0.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 2721.3 mg
  • Total Carbs: 382.6 g
  •     Dietary Fiber: 13.8 g
  •     Sugars: 1.4 g
  • Protein: 54.2 g

how is this calculated?

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1.  Combine 1 cup flour and 1/4 teaspoon salt ln a bowl and pour over 1/2 cup water. Add the yeast.

2.  Stir.

3.  Dump the mixture out on the counter and knead just long enough to moisten all the flour.

4.  Put the starter in a container and cover with plastic wrap.

5.  Let rise until at least doubled in volume.

6.  Combine the remaining dough ingredients and stir in the starter.

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