A specific method for creating sweet baked goods is characterized by the inclusion of a fermented dough starter, imparting a subtle tang and unique texture. The starter, cultivated from flour and water, serves as the primary leavening agent in place of commercial yeast. This approach results in cookies that possess a distinctive flavor profile compared to traditionally made versions.
Employing this particular method introduces several potential advantages. The fermentation process may enhance digestibility and nutrient availability within the final product. Furthermore, the characteristic tangy flavor can provide a welcome complexity, balancing the sweetness typically associated with this type of confection. Historically, using naturally leavened doughs was a prevalent baking practice before the widespread availability of manufactured yeasts, connecting this modern application to traditional culinary techniques.