Crust & Crumb Help Please
I'm new to baking and I'm confused about what I'm reading in this book. Can someone put me on the right track?
I think the first three master formulas: poolish, biga and pate fermentee are starters to be used to make breads. So when I got to french bread I expected one or the ingredients to be one of these three starters. I'm confused on how I use the starters in the formulas that follow.
Have I missed something in the opening pages?