For some reason, I seem to get better success using my barm starter than using instant yeast. I am sure temperature and time play a big role in that, I should probably explore that further. However, I also would like to know how I can take a bread formula that uses biga or pate fermentee and convert it to one that uses a barm starter or a firm starter?
I am aware that one can typically replace poolish with barm, and I have succesfully done that, thanks to BBA instructions. For example, in BBA's pane siciliano recipe, how can I replace the pate fermentee with a firm starter? What is the math involved? I feel like I need to have a sense of how much leavining power I need in a recipe to be able to do that conversion...
Looking forward to some wiseman feedback ;) Can't wait to try wild versions of some breads!