using old dough instead of a biga
Posted: 18 April 2008 11:12 AM   [ Ignore ]
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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!

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Posted: 19 April 2008 07:11 PM   [ Ignore ]   [ # 1 ]
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I wouldn’t mind knowing the answer to this myself!

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