I thought I would let you know what King Arthur Flour said to me about poolish and biga two days ago. I had gone on their website and saw you could talk to someone via live. I did type in my question about what they thought would be a good preferment to achieve a better crust flavor if using KASL. I had waited for 10 minutes and didn't get a reply, so I wasn't sure if I knew how to use it. I received this reply the next day though my email.
[kaf #148563] When you were offline (via LivePerson)
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Mon, Dec 28, 2009 2:04 pm
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Thank you for your email. A poolish is 100% hydration using about 1%
yeast to develop flavor. A poolish is generally 1/3 of the final dough.
A biga is 50-60% hydration using about 1% yeast as well. A big is
generally about 10-15% of the final dough.
For an in depth study of this topic I suggest Jeff Hamelman's book;
BREAD, A Baker's Book of Techniques and Recipes.
Please contact me if I may be of further assistance.
King Arthur Flour
Baker's Catalogue, Inc.
Did anyone else ever try to contact King Arthur Flour viaLivePerson?
It is also interesting that they recommend reading BREAD, A Baker's Book of Techniques and Recipes, since Kolia101 also recommended this book. I guess I should use some of my Christmas money to purchase this book and understand more about bread making and preferments.