Finally explained: Biga VS Poolish. All you need to know.

[@vienneliao2748]

Thank you Chef , a good explanation ❤❤

[@ognjenstanic3100]

Thanks for expl!

[@italianpizzasecrets4761]

Thank you too!

[@dionanthony8755]

Thank you for that information it was very helpful.

[@italianpizzasecrets4761]

Thank you too!

[@kent-dh1ug]

How long for the fermentation?? How Long Must stay it outside at 21 grad ..

[@kent-dh1ug]

Thank u ❤

[@italianpizzasecrets4761]

@@kent-dh1ug I believe you are referring to poolish. If so, there is not a standard time without linking it to amount of yeast used.

[@amirshahin2633]

Whats the best biga or polish or polish and biga togeather

[@italianpizzasecrets4761]

@@amirshahin2633 there is not a "best". It all depends on what you want to do. Normally however I don't like to mix biga and poolish. They are two very different preferments 🙂

[@amirshahin2633]

@@italianpizzasecrets4761 thanks for replying plz wanna good recipe for authentic Italian pizza dough low fermentation in refrigerator thanks alot

[@siferuk]

awesome vid but i need more info haha

[@PunckajParmar]

Bravo, grazie

[@italianpizzasecrets4761]

Grazie a te 🙂