If some of the terms used are unknown, read the Glossary of the terms.
I created this calculator to estimate the time for the Biga to be ready for use. It works with temperatures between 12 ℃ and 26 ℃ with a hydration from 44% to 55%. With temperatures above 26 ℃ or for time constraints, you can use 55% hydration and put it in the fridge. The biga will be ready in 24 hours.
You can play by changing the parameters to see how this affects the time and adjust accordingly to your needs.
This calculator assumes you know how to make a Biga and you have the tools to measure temperatures.
Just as a reminder:
- Use strong flour of type 00 or 0.
- Scale the ingredients correctly.
- Don’t overmix the Biga, otherwise it will run faster.
A tool like this cannot replace a human. You will need to monitor that the Biga does not go over during the fermentation.