Author Topic: Hi from Virginia  (Read 406 times)

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Offline interncampari

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Hi from Virginia
« on: May 19, 2011, 05:13:15 PM »
Hi everyone, my name is John and I live in Northern Virginia.

I joined the forum because the depth and breath of information is amazing, and i cant get enough.

I have a ton of questions, if you dont mind, ill jump right in. Thanks in advance for any information you provide, i appreciate it.

The first thing i want to wrap my head around is pre-ferments...Generally speaking would you agree with the following?

A Biga is...a preferment made with more flour than water, and commercial yeast

A Biga Naturale is...a biga made with wild yeast

A Poolish is...a preferment made with equal parts flour and water, and commercial yeast

If those are more or less the definitions, can you make a poolish with a wild yeast starter?

Offline Bill/SFNM

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Re: Hi from Virginia
« Reply #1 on: May 19, 2011, 06:14:34 PM »
Welcome, John. Most, if not all, of your questions are covered in the forum's glossary:

If you still have questions about these terms, you might want to post a question over on the "Starters/Sponges" board.
Procrastinate later