Biga

Biga is a generic Italian term for “pre-ferment.” It can be stiff textured at 50 to 60 percent hydration, or it can be essentially the same as a poolish when made with 100 percent hydration and a small portion of yeast. In either case, there is no salt in a biga, just flour, water, and a bit of yeast. The yeast quantity is determined by ambient temperature, and by the length of time it will be left to ripen before the final dough is mixed. As with poolish, the yeast in a biga is generally in the .08 to 1 percent range.