Biga. How to make it and use it (sourdough method)

This new episode is based on an additional method, to learn how to bake sourdough bread, focaccia, ciabatta or pizza and baguettes. You really have different options for you once you learn this way.

This way of baking gives you a different nuance to the flavour of your bread. More depth.

This is how I do it.
recipe:
1st dough Biga
-50 gr starter
-217 gr water
-400 gr flour

2nd dough
-7.5 gr salt
-112.5 gr water (roughly)
-112.5 gr flour
- 20 gr olive oil
-10 gr sourdough starter culture

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