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Submitted by HokeyPokey on June 27, 2007 - 4:56am

BBA poolish and biga VS starter

I am busy reading my BBA book and it looks like Peter uses either biga or poolish for most of his recipes.

Can I just use starter instead?

Can anyone give me an example of how to substitude my 100% starter for biga and poolish?

 

Thank you

 

HK

‹ Ersatz Hopfister Oko-Schwabenlaib sourdough rye Hardball starter (Dial-up warning: lots of photos!) ›
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Submitted by susanfnp on June 27, 2007 - 6:07am.

You can use starter in place of poolish

Hi HokePokey,

Check out the Grace Note on page 234-235 of BBA. PR talks about substituting starter for poolish. Since poolish is generally 100% hydration, you can do a 1:1 substitution. You would usually need a longer fermentation time, though, unless you spike the final dough with yeast as he suggests.

Susanfnp

Submitted by HokeyPokey on June 27, 2007 - 7:39am.

Saw that

Thanks Susan

 

I saw that, just wanted to confirm that I got that right.

Also, is there a reason why he seems to convert his 100% starter to a firm starter first?

 

Thanks

HK

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