[Sca-cooks] Bread-baking with a biga

[Terry Decker]

You have my prayers.

The reasons for a sponge is to have a lot of active yeast for rise and
lactobacilli for flavor when you make the bread.  Your recipe splits the
yeast between the sponge and the dough to insure the dough rising.

Bear


>Last night I went ahead with this recipe, multiplied by three:
>http://www.amysbread.com/news_cucinaaug01.htm#rustic
>
>So I've used 1 tablespoon of yeast for ~18 cups of flour.
>The "sponge" was more like a very slack dough than the pancake
>batter texture I'm used to, and it had some mighty strands of gluten
>in it.  My dough now awaits its second kneading.  Pray for me.
>
>
>
>Brighid ni Chiarain *** mka Robin Carroll-Mann