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I want to try using biga, but I don’t know how much biga to use and the fermentation times.
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If my regular recipe(pizza dough) calls for 500g flour 65% hydration(325 water), 3% salt, 6% oil, 3% sugar, how do i incorporate biga into this recipe? How much time do I ferment the biga? Then after adding to my regular dough, how much time do I ferment the regular dough? How much yeast for biga, and do I also add yeast to my regular dough? I want a well fermented dough that has good webbing/bubbles with very open crumb.
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