[Sca-cooks] Bread-baking with a biga

[Kerri Martinsen]

I actually ENJOYED making bread with my sponge.  I didn't have to devote one
whole day (difficult with an infant) to making bread.  I could mix it up at
night, let it rise overnight, punch down and kneed in the morning before
work, let rise while I was at work, and then bake when I got home from work.

It only required me getting up a little early one day and I still got work
done too.

The only way I've made "modern" bread lately is in my bread machine (dump
and forget it).

Vitha

On 12/14/02 9:14 AM, "Terry Decker" <t.d.decker at worldnet.att.net> wrote:

> It is a lot, but it works.  Most bread recipes are written for home bakers
> who want results fast.  If you are willing to take the time, you can use far
> less yeast and the bread will be better for the longer rise.  I might use 2
> teaspoons (or less) with a sponge for 8 pounds of bread, but have the whole
> process take 36 hours.
>
> Looking at a couple of my professional baking books, I find 1/4 oz. of cake
> yeast equates to 1/2 teaspoon dry active and that they would use about 1
> teaspoon per two pounds on a basic bread recipe with high gluten flour.
>
> Bear
>
>
> So... for a recipe that yields eight pounds of bread, I should use
>> eight teaspoons of yeast?  That seems like a lot.
>>
>>
>> Brighid ni Chiarain *** mka Robin Carroll-Mann
>
>
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