The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

BBA poolish and biga VS starter

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HokeyPokey's picture
HokeyPokey

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

susanfnp's picture
susanfnp

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

HokeyPokey's picture
HokeyPokey

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