My first attempts at making a biga
I'm in England. I am making biga using 150g flour, 75g water and a good pinch of instant breadmaker yeast. All the YouTube video I watch show the biga being bubbly and frothy after 12-24 hours. Mine (two separate attempts, using fresh flour and yeast) is like a ball of dough, but smells divine. It is unusually hot here in England this week. If I pull at the dough it is aerated, but very firm.
Why is mine not frothy? Is it to do with a difference between English and American flour? I will be going ahead and using it tomorrow.