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?