Hello thank you so far for the help the members have been providing. As I’m coming closer to open I realize that I have many more questions.
I have been testing dough formulation with my bakers percentages but am bit confused regarding the preferment. I typically prepare 90 grams of biga using 1/3 of an 1/8 tsp of IDY. My biga is about 20% total of my flour weight. If I was to prepare this preferment in bulk for my restaurant, do I still apply the bakers percentage to my preferment formula?
Basically what I’m asking is how much IDY would I need for a bulk batch of preferment for a 50# bag of flour?
I hope I was clear in my question.
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