Pâte fermentée is a fermented starter used in bread making. It may be a yeast or sourdough bases starter. It is maintained with the addition of dough from previous batches, as well as further flour and water. See: Sourdough.
The pre-ferment is used primarily to improve flavor but can also improve digestibility of some of the protein content. See: Sourdough.
Pâte fermentée is unique as a pre-fermented starter in that it may contain salt, from the old dough used to maintain its existence.
Breads, buns, particularly French breads, rolls