he Riemma Method was born from the need to tackle a challenge that emerged during a fair: having dough ready in a short time without compromising quality. Riemma, reflecting on fermentation, developed an innovative system to regenerate leftover dough, giving it new life by adding flour and carefully working it. To ensure consistency and quality, Riemma created a replicable solution: a preferment that maintains the same characteristics as the regenerated dough. This method combines innovative techniques with a sustainable approach, reducing waste and contributing to more responsible cooking.