53 minutes ago, weinoo said:I've always though a poolish was very wet (like this) and a biga was drier.
Not that it matter what you call it with your breads being so beautiful. Have you mentioned before what flours you use?
@weinoo, I don't think there is much difference between the two. One is "French" and one "Italian". I've used what I call a Biga for almost 30 years based on a recipe I had for Italian bread.
I watched an interesting video explaining the different preferments.
I use a Canadian Flour - Rogers Silver Star. It is one of their commercial flours. It isn't sold in grocery stores, but our Costco carries it and until recently I was paying $13.00 for a 20 Kilo (44 lbs) bag.
It has been the same price for years. Just recently the price increased to $19.00 for 20 Kilos, (44 lbs). Still a steal at that price. If I were to run out of this flour before getting to Costco, I would use their regular bread flour which is available in all the grocery stores. Both have a high protein of 13.4%.
