A process for the manufacture of a sweet fermented dough having a long shelf-life, comprising: a) a supply of at least one yeast strain and at least one lactic acid bacteria strain, separated or in mixture form, or a composition thereof, using inoculum; said strains derived from one or more subculturing steps designed to stimulate cellular multiplication of said strains, b) at least one refresh step comprising: - the formation of a liquid composition comprised of said yeast and bacteria strains, and strong vegetable flour and water, wherein the content of dry materials is at most 40% by weight, and - the fermentation of said liquid composition at a temperature of between 22°C and 30°C, resulting in a fermented starter called refresh starter, liquid in form and particularly suited for the production of a shelf-stable sweet fermented dough. c) at least one dough step comprising: - the mixture of all or part of the liquid refresh starter obtained at the end of the preceding refresh step, having one or more pastry dough ingredients, at least one of which is a strong vegetable flour chosen from among flours in the W320 to W400 range, so as to obtain a doughy mixture, - optionally, the kneading of said doughy mixture, - optionally, the resting of said doughy mixture, - optionally, the division and/or the shaping of said doughy mixture, - the fermentation of the resulting doughy mixture resulting in a fermented dough, divided and/or shaped, said dough step or steps possibly repeated using all or part of the dough obtained at completion of the preceding dough step instead and in place of the refresh starter, provided that at least one of the doughy mixtures formed before fermentation further comprises at least one sugar, d) the baking of the sweet fermented dough obtained at completion of the dough step or steps, characterized in that the refresh starter in liquid form obtained in step b) contains at most 40% dry materials by weight, a) a supply of at least one yeast strain and at least one lactic acid bacteria strain, separated or in mixture form, or a composition thereof, using inoculum; said strains derived from one or more subculturing steps designed to stimulate cellular multiplication of said strains, b) at least one refresh step comprising: - the formation of a liquid composition comprised of said yeast and bacteria strains, and strong vegetable flour and water, wherein the content of dry materials is at most 40% by weight, and - the fermentation of said liquid composition at a temperature of between 22°C and 30°C, resulting in a fermented starter called refresh starter, liquid in form and particularly suited for the production of a shelf-stable sweet fermented dough. - the formation of a liquid composition comprised of said yeast and bacteria strains, and strong vegetable flour and water, wherein the content of dry materials is at most 40% by weight, and - the fermentation of said liquid composition at a temperature of between 22°C and 30°C, resulting in a fermented starter called refresh starter, liquid in form and particularly suited for the production of a shelf-stable sweet fermented dough. c) at least one dough step comprising: - the mixture of all or part of the liquid refresh starter obtained at the end of the preceding refresh step, having one or more pastry dough ingredients, at least one of which is a strong vegetable flour chosen from among flours in the W320 to W400 range, so as to obtain a doughy mixture, - optionally, the kneading of said doughy mixture, - optionally, the resting of said doughy mixture, - optionally, the division and/or the shaping of said doughy mixture, - the fermentation of the resulting doughy mixture resulting in a fermented dough, divided and/or shaped, said dough step or steps possibly repeated using all or part of the dough obtained at completion of the preceding dough step instead and in place of the refresh starter, provided that at least one of the doughy mixtures formed before fermentation further comprises at least one sugar, - the mixture of all or part of the liquid refresh starter obtained at the end of the preceding refresh step, having one or more pastry dough ingredients, at least one of which is a strong vegetable flour chosen from among flours in the W320 to W400 range, so as to obtain a doughy mixture, - optionally, the kneading of said doughy mixture, - optionally, the resting of said doughy mixture, - optionally, the division and/or the shaping of said doughy mixture, - the fermentation of the resulting doughy mixture resulting in a fermented dough, divided and/or shaped, d) the baking of the sweet fermented dough obtained at completion of the dough step or steps, characterized in that the refresh starter in liquid form obtained in step b) contains at most 40% dry materials by weight,