Sam G

July 22, 2021 at 5:36pm

A year or so ago in response to a question, Martin described making a biga for a hypothetical conventional bread recipe by using 1/3 of the total flour, hydrated up to 60%. Then adding a small amount of yeast. How much is a small amount? Also how long can/should the biga sit (at room temp?) before continuing with the rest of the recipe.

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