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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-05-2013, 08:06 PM   #16
jsperk
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Looks great. I been wanting to try a biga recipe compared to just a cold rise.
Do you leave the biga on the counter or does it go in the fridge?
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Unread 03-05-2013, 08:19 PM   #17
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Bob's Incredibly Lazy Dough Process:
1. Mix one or two packets of dry yeast, or a little yeast cake with 2 cups warm water. Proof for 15 minutes. If there are bubbles, then add 1 to 1-1/2 cups of AP Flour (or other plain wheat flour, I do not use whole wheat, rye etc...). Mix and place in a ventilated container and refrigerate. The Biga needs to sit for at least 24 hours, 48 hours is the outside without additions.

2. After 24 hours, add 1/2 cup water mixed with 3/4 cup flour of choice, back in refrigerator for 24 hours. Do this every 24 hours you let the Biga sit. If you don't, it starts to go bad, not sour, bad.

3. This is your Biga, it will provide enough yeast to make up to an additional 4 cups of flour into a dough, with the appropriate amount of water. However, I get better results if I mix the dough ingredients with the Biga and refrigerate it another 24 hours. This minimizes kneading, as the gluten will form and mature on it's own with a slow rise.

4. On the day to bake, I remove and let the dough with Biga come to room temperature (really important) then turn out onto a moderately floured board, I will knead the dough for just a few minutes to tighten it up, picking up some flour along the way. Then proof and bake.


Real bakers make a Biga every night, or use a Mother starter, so that they always can make dough. This is not a soured starter, for that, you do need to leave it at room temperature for 4 to 5 days. Covered. Bugs seems to find a souring starter and die in it. Then it is a bad starter.
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

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Unread 03-05-2013, 09:58 PM   #18
Thermal Mass
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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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Unread 03-05-2013, 10:04 PM   #19
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I use all of those techniques, but, this was so easy. I see you joined recently, so you would not know about my exploding poolish experiment. You have to go off site but, here is a link
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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Unread 03-05-2013, 10:07 PM   #20
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That looks delicious.

Thanks for sharing Bob.

Dave
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Unread 03-05-2013, 10:13 PM   #21
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How do they say it? Live and learn??
Most of the best "learns" are worth sharing. I probably would have had to change my pants even if there was no poolish on them. :-)
Great story, well written.
Was going to ask the question if you salvaged any, but got that answer in the comments. Excellent. Thanks for sharing.
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Unread 03-05-2013, 10:17 PM   #22
landarc
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The ceiling was the worst part.

And then there was the beer yeast that exploded. I still haven't gotten the fridge totally clean. I can make hard cider in my fridge in one week. Just leave a bottle or pitcher open, and ta daaa, hard cider.
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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Unread 03-05-2013, 11:47 PM   #23
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Great looking pizza Bob!!
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Unread 03-06-2013, 08:14 AM   #24
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Thanks for the info. I make pizza every Friday so I may start a batch todat or next Tuesday.
Last starter recipe I did was for a amish friendship bread. I went to the kitchen one morning and it exploded and the dog was covered in the starter.
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Unread 03-06-2013, 08:35 AM   #25
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Quote:
Originally Posted by willkat98 View Post
Your photo developer really should think about changing his name
How about Nagasaki?

Quote:
Originally Posted by landarc View Post
Bill, I figure nobody is going to steal an image that is radioactive.
Meh. I heard it was just residual.


Nice pies there Bob.
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Unread 03-06-2013, 11:24 AM   #26
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Your pizzas look irresistible enjoyable, Bob! I really like how the dough puffed up, and the touch of arugula makes it look all the more inviting with its green color.
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Unread 03-06-2013, 11:41 AM   #27
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Unread 03-06-2013, 01:22 PM   #28
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A delicious experiment!
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