Breads and Yeast Pastries

Because bread is my greatest baking passion, inevitably, since writing The Bread Bible, I have discovered many new breads and some tweaks that benefit other popular ones. The bread chapter in this book, however, is limited to those that work as breakfast breads, such as biga, which is simply a mixture of flour, water, a tiny amount of yeast, and salt that is allowed to sit for a minimum of 6 hours or up to 3 days to develop acidity and flavor. To my delight, it worked just as well as the sourdough starter.