The Fresh Loaf

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Poolish vs. Biga vs. Sponge for Enriched Doughs

cskorton's picture
cskorton

Poolish vs. Biga vs. Sponge for Enriched Doughs

Hi All, 

Im working on a recipe very similar to this one:

https://blog.kingarthurflour.com/2016/12/29/naturally-leavened-brioche-style-kugelhopf/

Its an Italian version of a Savarin/Gugelhupf/Baba. I’m not skilled enough to use a sourdough yet, but my question to you all is what would be the structural/textural differences in using a poolish vs. a biga vs. a sponge, if any, in an enriched dough? It seems to me that differences in taste are negligible, especially if I’m going to be adding fats and sugar.  

Thanks!

 

phaz's picture
phaz

Differences would be slight, if any, as they are essentially the same thing save for a little difference in hydration.