The solution to the riddle
I know, it was a while ago when I proposed you this riddle. Did you figure it out? ;)
Read MoreWhite pizza with asparagus and cheddar: the recipe
Last recipe, at least for a while, of the series baking. Next week, we will start a very different topic, much more summery, I am happy to say :)
Read MoreLicoli, the liquid sourdough, and a little recap
Last episode of the series “leavening methods for baking”. We just missed one character that I am about to discuss in this post: the licoli.
Read MoreIndirect methods of baking: biga and poolish
he world of baking is not all black and white (commercial yeast or sourdough), there is actually a wide zone of grey represented by the indirect methods of baking.
Read MoreFocaccia with tomatoes: recipe with biga
Together with poolish, biga is one of the indirect leavening methods. For the sake of clarity, direct methods are the common ones, where regular yeast is added directly to the other ingredients and the dough is left rise. The indirect method employs a pre-leavened dough made out of flour, water and regular yeast. The difference between biga and polish is in the percentage of water used: low with biga and high with poolish.
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