Thanks for all your generous sharing of knowledge. I love the journey I have now started with bread baking. I have been using poolish for a few weeks now, mainly in Jeffrey's focaccia recipe, but today I am using a biga in your ciabatta recipe (inspired by your YouTube tutorial). And I agree with your sentiments around the excitement just mixing up the pre-ferment brings. I'm also excited the next day when I look in the pre-ferment bowl and it's all bubbly and happy and smelling delicious. Just wonderful.

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