I am reading Peter Reinhart's Whole Grain Breads book which is my very first introduction to bread baking techniques. Thats right, I am a newbe to the bread baking world. I have zero knowledge with starters, bigas, poolishes, soakers ect. and I must say I am completley overwelmed and very confused with chapter 3 of Peter's book.
My questions do not pertain to sourdough breads. My interest lay in Italian breads and also breads make from freshly grinded whole wheat berries.