I need help reg. Biga, Poolish, Levain
What is the difference?
My fav. Recipe asks for 500g Bread Flour, 300g warm water 8.5g Salt...
The way I do my Levain is first a bit Math.
20% of the Amount of Flour that the recipe calls for.
This is 100g
I dived that by 2 and have 50/50
So my Levain is made with 1 Tbsp of Rye Starter * I use Rye Starter * plus 50g of Flour and 50g of Warm water.
I leave it over Night and the next day I add my 500g Flour, 300g warm water and Salt.
Now I often read about Biga and Poolish.
What is it, what is the difference between all those?