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Exactly right. Wa Dave e-mailed me back and he said he uses 11 % protien. What I would like to understand about starters, I am using a wild yeast that I developed per American Pie by Reinhart, is the amount of activation needed to use the starter to its optium level. What are the visual clues...

PizzaNerd, I baked another pizza last night using the 12 hour “biga” dough. I got the same results. It does spring in the oven but as before it is deminished compared to the 24 hour “biga”. I started the test batch, 24 hour “biga”, looks good so far. I kept the honey the same 1 tbs as before...

I’m tempted to double the honey to 2 tbs from 1 tbs. What do you think? MWTC

So, you’re saying I should go back to the original recipe and do the 24 hour “biga” as before? Is this to verify the loss of ovenspring? And we will work on the browning after that verification? MWTC

PizzaNerd, "if all you changed was the ferment time of the roughly 63% “bigaâ€Â

PizzaNerd, Reporting in on the last bake, using the batch of dough with the only change was the length of the “biga” ferment time. It went from 24 hours to 12 hours. Guess what I lost? Oven sping. The flavor was excellent and the texture was excellent but the oven spring was noticeably...

I’ll be baking one up tonight using the shorter room tempature rise of 12 hours. I’ll report back on that tonight. MWTC

Well said, that pretty much says it all. Excellent summary. MWTC

PizzaNerd, Thanks again for all of the excellent advice. I do have the Caputo 00 Pizzeria flour. I got a 50 lb bag. That should keep me for quite a while!!! I started another batch last night. The NatBigaSpg is 12 hours old and I was going to use 1% diastatic malt (4 tsp.) at the 24 hour...

PizzaNerd, WOW, this is the best dough I have ever made. Does need some assistance on the browning front. I will try the diastatic malt powder, per your suggestion. Try this, I would love for you to rate this technique. Just to see how you would rate the results in comparison to what you have...

Glan to see that we are on the same page. I was getting a little frustrated. The logic behind the move is that I have achieved the best flavor improvement from using my version of a biga. Which was better than the poolish that I have experimented with. And using some of the information you gave...

pizzanerd: This is where you are missing what I am doing. I take the 120 grams of starter, (which I ageee is a poolish) add it to just 400 grams of flour and just 250 grams of water, (which in now my “natural biga”) (actually I am including the 60 grams of flour and 60 grams of water from the...

I am a little confused by the terminology. Please straighten me out. My preferment is: 400 grams flour, 250 grams water, which includes the starter of 120 grams. I called it a “Natural Biga” because it is not 100% hydration which I understand to be a poolish. The starter is a 50/50 mix of...

PizzaNerd, Last nights “Natural Biga” was more than doubled when I got to it. But that is what I was experiencing with the same biga made with 1/2 tsp ADY. So to that point the results are the same. I mixed the remainder of the ingredients and used the 20 minute Autolyse period as you...

The reason why I called it a biga is because it is not 100% hydration which the starter is. Natural because you called it that, seeing that I was using the starter instead of the commercial yeast. The ratio is 62% hydration for the biga, starter included. So what is the correct term for what I...

PizzaNerd, Are you saying that a “Natural Biga” maximium usefulness is 6 hours? Because…, Oops! I am going to have to try the 6 and under biga idea next time because it was already 10 hours and it had moved about 25-30% and its at home and I am at work. I planned on trying it just like I was...

PizzaNerd, This is tonights experiment. Biga: = 62% Hydration 120 grams Active Starter, 50/50 by weight, 5 hour warm-up to activate. 340 grams Honeyville High Gluten 60 grams from starter 400 grams total Flour 190 grams 70 degree water 60 grams from starter 250 grams total Mixed and...

Sweet !!! 😃 ThinCrust that is awesome. Thank-you very much. 😃 I’ll let you know of the results. MWTC

PizzaNerd, Ok, back to the drawing board. I did have a thought. Seeing that I am using my starting culture, is it ok to use it to start a biga or poolish? After reading the material you suggested, it would seem that better flavor development would be achieved through the use of the starter...