Preparation info
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Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Bakers who use traditional methods always save some yeast-fermented dough from the day before to use as the leavening starter for the next batch. In some parts of the world this is called poolish, in Italy biga and sponge in English. It works in a different way to fresh yeast, giving an unmistakable nutty flavour to the bread.