Brand new to bread making and anything to do with flour in general. Just started culinary school at the local state college and am now hooked on making bread. I find this forum to be an excelent source of information and could spend all day exploring.

I'm on a quest to make a French Bread with a high acetic acid content - I like the flavor and aroma. After going through this forum I discovered that a Biga or low hydration preferment would favor the production of acetic acid - no sure if thats correct but would appreciate it if someone can tell me if I'm on the right track.

The other thing I would like to know, is can you keep a Biga and feed it like a sourdough starter ? If so what ratios would one use and sould I keep it in the refrigerator or at room temperature.

Not sure why I'm hooked on bread making after so many years of being afraid of anything to do with yeast and flour - but now it's got it's hooks buried in me.