Questions tagged [biga]

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2answers
391 views

Can I substitute a biga or poolish in recipes that call for a sourdough starter?

Can I substitute a biga or poolish in recipes that call for a sourdough starter? If so, what should I take into account? Will the resulting dough require a shorter leavening time? If not, why? I ...
3
votes
1answer
144 views

What size of jar, proportionally, should I keep my poolish in to prevent overflow?

This morning my ongoing poolish lived up to its troublemaking name. Over half of it (by weight) ran out over the counter overnight, through the screwed-down lid. This is after I saw it hitting the top ...
3
votes
2answers
520 views

Can I rescue a bread preferment with unmixed flour lumps?

I started a plain 65% flour+water+poolish, mixed it up and left it to sit for a few hours before kneading. When I came back, I discovered I hadn't stirred all the way to the bottom of the bowl. ...
2
votes
2answers
514 views

How to increase batch size of dough starter bread?

I've recently acquired a really cool bread book filled with recipes which follow this format Mix up some flour, yeast, honey, and milk into a very smooth dough. Cover this with more flour and yeast ...
4
votes
1answer
497 views

Is it important to knead biga/poolish?

I've never read a biga/poolish bread recipe that specifically mentions whether or not to knead the starter dough. Is it helpful to knead it, or is it not worth doing?
5
votes
1answer
880 views

Is my biga supposed to be liquid?

I'm trying my hand at Ciabatta bread and have just made the biga in preparation for making the bread tomorrow. I followed this recipe, which calls for the following proportion of ingredients for ...
3
votes
4answers
664 views

Can you warm biga in a microwave?

This might seem like barbaric question, but is it possible to bring refrigerated biga up to "frisky" temperature in a microwave, without damaging it? I'm too impatient to just let the warm room take ...