Biga is an Italian yeasted pre-ferment. Unlike a poolish, a biga is usually very firm, around 57% hydration.
It uses more yeast than a Poolish, and adds a somewhat nutty taste to breads made with it.
Refrigerating Dough For Flavor Enhancement and Process Control – OR – How to master time and space!
Biga is an Italian yeasted pre-ferment. Unlike a poolish, a biga is usually very firm, around 57% hydration.
It uses more yeast than a Poolish, and adds a somewhat nutty taste to breads made with it.