In Part 3 of the "Tinkering with Dough" session, Chef Leo Spizzirri answers questions from pizza professionals. He discusses: What are preferments, how do they affect your dough and how are they different?
What is a biga? (0:05)
What is a poolish? (6:33)
Also check out:
Part 1: Picking the right flour for your dough, impact of fats and salt, and documenting your efforts: [ Ссылка ]
Part 2: Water quality and pH, and pH of your dough [ Ссылка ]
Part 4 - Emergency Dough [ Ссылка ]
Want to learn more? Check out Chef Leo's website and social media.
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Leo's new YouTube channel: The Pizza Garage with Leo Spizzirri
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