If I am making the Pugliese recipe from the bread bible on a regular basis, can I just reserve some dough from one batch (30%) to use in place of making the biga? If so what adjustments would I have to make ....I’m thinking that i would need to reduce the salt…anything else? Also the recipe states that the biga can be made up to 3 days ahead. Can I keep the old dough on hand for that length of time? If I need to keep it longer that 3 days, do I need to do something to it to maintain it? Thanks for any suggestions!