Just had my first attempt at making a biga. Yesterday I mixed 100 grams of water with about 3-4 grams of cake yeast, a bit of sugar and flour to get the right structure. Put it in the fridge and planning on using it tomorrow. I don't know if the question can be answered easily, but when I make my dough tomorrow, how much biga should I put in it? The regular pizzadough recipe looks something like this:
Typo 00 flour - 500 grams(100%)
Water - 290 grams(58%)
Salt - 10 grams(2%)
Cake yeast - 2,5 grams(0,5%)
4 hours bulk fermentation and 24 hour balled fermentation - both at room temperature.