RETARDING A BIGA
I want to push the retarding of my biga as far as possible. I read that heterofermentative bacteria thrives best at 50-65 F. However, does anyone happen to know if that bacteria would thrive , at refrigerator temps ? I want to develop as much lactic acid and acetic acid as possible.
Dissolve 1/8th tsp of dry yeast in 1/4 cup of water . SET ASIDE.
103 gram water
36 gram W.W. flour
112 gram unbleached bread flour
Add only 2 tsp of the yeasted water. (discard the rest)
Stir until well combined, cover and allow to ferment, 13 hour, OR until it nearly triples in volume. I normally set the container in a bowl of chilly water with a few ice cubes.
At this point it is full of bubbles, and slightly domed.
QUESTION: will the bacteria still continue to multiply and produce lactic and acetic acids, at refrigerator temps ?