Biga Calculator

A biga is an Italian stiff pre-ferment, typically at 50-65% hydration with very little yeast. It ferments for 12-24 hours and adds strength, complexity, and a nutty, wheaty flavour to bread. It's drier and firmer than a poolish.

A poolish is 100% hydration (equal flour and water) and fairly loose. A biga is typically 50-65% hydration, making it a stiff, dough-like mass. Biga develops more acetic acid (vinegar-like tang) while poolish develops more lactic acid (milder, creamy). Biga also adds more dough strength.

Typically 12-24 hours at room temperature (18-22°C). A fully fermented biga will have roughly doubled, have a slightly domed top, and smell yeasty and complex. It should be used before it collapses.

Ciabatta traditionally uses a biga. It's also excellent for focaccia, Italian white bread, and any recipe where you want dough strength with complex flavour. Many professional Italian bakeries use biga for all their bread.

Very little — as little as 0.1% of the biga flour weight (instant yeast), per King Arthur Baking and BakerPedia. For a biga made with 250 g flour, that is roughly 0.25 g of instant yeast. The long, slow ferment (12-24 hours) means the yeast population multiplies on its own, so a small starting dose is all that is needed. Use the Advanced Options to adjust the yeast percentage if your recipe specifies a different amount.