Hi from Virginia

[interncampari]

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?

[Bill/SFNM]

Welcome, John. Most, if not all, of your questions are covered in the forum's glossary:

http://www.pizzamaking.com/pizza_glossary.html

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