Comments on: Bread Baking Glossary | Preferment | Poolish | Biga http://breadhealthy.com/artisan-bread/bread-baking-glossary/bread-baking-glossary-preferment-poolish-biga Healthy Bread Recipes | Healthy Lifestyle Tue, 20 Sep 2011 20:45:04 +0000 hourly 1 By: George Eckrich http://breadhealthy.com/artisan-bread/bread-baking-glossary/bread-baking-glossary-preferment-poolish-biga/comment-page-1#comment-485 George Eckrich Tue, 20 Sep 2011 20:45:04 +0000 http://breadhealthy.com/?p=287#comment-485 The biga and poolish that never die! Jeff, this is interesting. Obviously, you guys are doing something different. If you are not adding any additional yeast to this preferment, it sounds more like a liquid levain than a poolish or a biga. That being said, there is no right or wrong here, unless the results aren't what you all want. It sounds to me like you have a system that is working great. All of these different preferments attempt to create certain flavor profiles, and your bakery has found one that is working for the customers. Since customers do prefer consistency, I would think that you can steward this living preferment by controlling the feeding schedule and keeping the temperatures in a regular cycle. The flavors sound interesting and keep up the good work! Let me know if you have any other questions.george The biga and poolish that never die! Jeff, this is interesting. Obviously, you guys are doing something different. If you are not adding any additional yeast to this preferment, it sounds more like a liquid levain than a poolish or a biga. That being said, there is no right or wrong here, unless the results aren’t what you all want. It sounds to me like you have a system that is working great. All of these different preferments attempt to create certain flavor profiles, and your bakery has found one that is working for the customers. Since customers do prefer consistency, I would think that you can steward this living preferment by controlling the feeding schedule and keeping the temperatures in a regular cycle. The flavors sound interesting and keep up the good work!
Let me know if you have any other questions.george

]]> By: jeff http://breadhealthy.com/artisan-bread/bread-baking-glossary/bread-baking-glossary-preferment-poolish-biga/comment-page-1#comment-484 jeff Mon, 19 Sep 2011 04:41:58 +0000 http://breadhealthy.com/?p=287#comment-484 Hi there! I've worked at a bakery for 4 months now and they just leave their poolish, though they call it a biga but it's a thick batter, out all day and night long... never finishing it. We constantly "feed the biga" to levels that will do us for the next day. I have never ever finished it... the owners always insist on it not being finished. I never knew that a biga or poolish was supposed to have a sweet note, it's definitely sour smelling but the bread is still very good! any thoughts? thank you in advance for your time! Hi there!

I’ve worked at a bakery for 4 months now and they just leave their poolish, though they call it a biga but it’s a thick batter, out all day and night long… never finishing it. We constantly “feed the biga” to levels that will do us for the next day. I have never ever finished it… the owners always insist on it not being finished.

I never knew that a biga or poolish was supposed to have a sweet note, it’s definitely sour smelling but the bread is still very good!

any thoughts?

thank you in advance for your time!

]]> By: george eckrich http://breadhealthy.com/artisan-bread/bread-baking-glossary/bread-baking-glossary-preferment-poolish-biga/comment-page-1#comment-31 george eckrich Wed, 27 Jan 2010 12:01:09 +0000 http://breadhealthy.com/?p=287#comment-31 Joan, let me know if you have any questions I can respond to. I'm always looking for new topics. Thanks for reading and keep baking! george Joan, let me know if you have any questions I can respond to. I’m always looking for new topics. Thanks for reading and keep baking! george

]]> By: Joan Adams http://breadhealthy.com/artisan-bread/bread-baking-glossary/bread-baking-glossary-preferment-poolish-biga/comment-page-1#comment-28 Joan Adams Wed, 20 Jan 2010 15:59:02 +0000 http://breadhealthy.com/?p=287#comment-28 Oh how you educate me!! Oh how you educate me!!

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