how to use biga and poolish (preferment ratio agains the dough)
Hi folks!, I've been making loaves, for a few months already and I'm quite satisfied with my white bread so far(this is my way to start mastering the craft)although most of the people here are doing either whole wheat or multigrain with their formulas. My question is I would like to make a big batch of biga or poolish then retard them for future use but I don't know how to compute the ratio against the dough eg: let say i would like to use 500 grams flour as base for the dough so how many percent of biga or poolish should i use. I bet big bakeries have their pre ferments always available for their everyday use. I hope my question does make sense and thanks for considering it. your help wil be highly appreciated.