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Unread 03-05-2013, 09:58 PM   #18
Thermal Mass
is one Smokin' Farker

 
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BRAVO! I have someone to talk Biga with!
Great info, thank you for taking the time to share it! It seems to have generated some good interest. Soooo many uses for Biga starter...
It is amazing how much flavor can develop from a good starter and some "time".

Figured I'd throw some more vocabulary out there such as: Levain (cultured starter), Poolish (pre-ferment added to the end of the dough process for flavor), and a method I use regularly the Autolyse (flour and water mixed separately before introduction of bloomed yeast, or other Levain or starters)

Again, thank you for sharing.
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