Tuscan bread - add yeast to biga?
I have two books with recipes for salt-free Tuscan bread: The Bread Baker's Apprentice by Reinhardt and Local Breads by Daniel Leader. Reinhardt calls for a biga with no yeast, using boiling water, and leaving it out overnight. Leader calls for yeast, with room temp water, and letting it sit for an hour before refrigerating it. It may not make a whole lot of difference but this is my first attempt so I'm curious to hear if others have tried making this style, what they've used, and what kind of results they've gotten. Thanks.