Join us in this deep dive into two classic pre-ferments—Biga and Poolish—and discover how each one impacts your pizza dough. Whether you're looking for a chewier, nutty crust with Biga or a lighter, airier texture with Poolish, we’ll explore the key differences in ingredients, hydration, fermentation times, and the unique flavors each brings to the table. Learn how to use these pre-ferments to elevate your homemade pizza, and see how they shape the final crust, from flavor to texture. Perfect for pizza enthusiasts and bakers looking to perfect their dough technique!
Thanks for watching!
Contact or Follow Rob:
www.foodwinewhiskey.com
[email protected]
@foodwhiskey on X
@food_wine_whiskey on IG
Join the Food, Wine, and Whiskey FB Group
https://www.facebook.com/groups/533352930766813