"Static I"
> Still, sometimes the percernt of water is the problem You need to
recalculate
> your hydration rate to include the biga.

I also think so, as I have written in my post.

> http://www.artisanbakers.com/crumb.html
>
> bakers percentages
>
> http://www.artisanbakers.com/percentage.html

Very interesting links, thanks! :-)
ps. My friend jason, made a very beautiful ciabatta with poolish with a
recipe of www.theartisan.net. The foto is he
http://www.gennarino.org/forum/viewtopic.php?t=734
Hello. :-)

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