Dear Kat and Martin, I thank you both. The biga was started with a bit of commercial yeast and a pinch of salt using a small simple starter. I continue to feed the biga only with (100g) bread flour and (70g) water each time since and kept it refrigerated. I actually combined 3 different instructions: KAF's in "The KAF Baking Companion", Lahey's in "Sullivan Street Bakery Cookbook", and Glezer's in "A Blessing of Bread". I prefer to work with a stiff starter to avoid having 'discards'. I was getting disheartened... Your answer/encouragement helps a lot. Thanks again.

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