So.....I've been making the bagels from Peter Reinhart's ABED for about 6 months now with great success. My entire family is ruined for any storebought bagels (including the crisp, chewy ones we adored from the authentic NY bagel store in town, which have now been declared ''flavorless") and everyone is happily munching away singing my praises.
First, I'd like to thank this community for being so helpful! This is my first post.
I have checked this forum and many other sites, read and re-read books and have tried to find a somewhat easily understood method or way of converting commercial yeast-based preferments (biga, sponge, poolish, etc.) to a levain/starter-based preferment? Most of what I see goes a little over my head so does anyone have any tips?
I've got a formula for a nice American style pizza dough that rises in the refrigerator for 24-48 hours, but I was thinking about swapping the instant dry yeast and long ferment for a levain so I could do silly stuff like make same day sub rolls or maybe even soft dinner rolls. Mostly I just wanted something to experiment with.
The problem is that I just can't seem to grasp how to adapt the formula. I was thinking about plugging say, 20% Biga (100% flour, 60% water, 0.2% yeast) into the following formula in place of the IDY: