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Ann_T · 2025-09-14T12:18:22Z

I've been using this method off and on since February.

Started another mini "biga" for the scrapings in the bottom of the little jar in the morning Wednesday and made a batch of sourdough that night.

Went into the fridge after the last stretch and fold and was taken out Friday night and left on the counter overnight.

Baked six baguettes early Saturday morning.

I love this method. Every time I use this biga, I leave probably less than a tablespoon of starter in the bottom of the jar

and feed again with 55g of water and 55 g of flour.

And with in about 6 hours the preferment has more than doubled.

I put this one in the fridge yesterday morning and will take it out when I get home from work

and make another batch of dough and feed the scrapings left in the jar again for the next batch.

Ann_T · 2025-09-14T12:15:02Z

I've been using this method off and on since February.

Started another mini "biga" for the scrapings in the bottom of the little jar in the morning Wednesday and made a batch of sourdough that night.

Went into the fridge after the last stretch and fold and was taken out last night and left on the counter overnight.

Baked six baguettes early this morning.

I love this method. Every time I use this biga, I leave probably less than a tablespoon of starter in the bottom of the jar

and feed again with 55g of water and 55 g of flour.

And with in about 6 hours the preferment has more than doubled.

I put this one in the fridge yesterday morning and will take it out when I get home from work

and make another batch of dough and feed the scrapings left in the jar again for the next batch.

Ann_T · 2025-09-14T12:13:55Z

I've been using this method off and on since February.

Started another mini "biga" for the scrapings in the bottom of the little jar in the morning Wednesday and made a batch of sourdough that night.

Went into the fridge after the last stretch and fold and was taken out last night and left on the counter overnight.

Baked six baguettes early this morning.

I love this method. Every time I use this biga, I leave probably less than a tablespoon of starter in the bottom of the jar

and feed again with 55g of water and 55 g of flour.

And with in about 6 hours the preferment has more than doubled.

I put this one in the fridge yesterday morning and will take it out when I get home from work

and make another batch of dough and feed the scrapings left in the jar again for the next batch.