The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

About the Biga or sponge

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chetc's picture
chetc

About the Biga or sponge

I am about to make some bread later today, I made a Biga 1 1/4 cups  flour 1 cup water & 1/4 tsp Instant yeast. question I have is when I put the Biga mix in my bowl and the remaining 3 cup flour, how much more yeast do I have to add. this bread recipe without the biga calls for 2 1/4 tsp yeast, 4 cups flour, & 1 1/3 cups water & one egg. sugar & salt.


 


   Chet

PMcCool's picture
PMcCool

(another 2 tsp) unless you want to play around with an extended cold ferment.  Since you already have a biga, you will get the flavor benefits of the long ferment without risking a breakdown of the gluten in the biga by subjecting it to a second long fermentation.


So, follow the directions unless you know there's something, like high ambient temperatures, that would argue in favor of reducing the yeast quantity.


Paul