Here are the two starters I use most frequently in this book and in my restaurants. Tiga is my slightly more hydrated version of a classic biga starter, which is usually between 50 and 60 percent water. This "Tony's biga," which I call "Tiga," has 70 percent hydration.
My poolish follows the traditional proportions of equal parts water and flour, so its hydration is much higher at 100 percent. In general, unless I specify otherwise, use the same flour in your starter that you will be using in your dough. I always make starters with cold water to slow down the fermentation process for greater flavor complexity. It's helpful to use a clear glass bowl so you can see how well your starter is fermenting.
Recipe information
Yield
Makes 90 grams
Ingredients
Preparation
Step 1
Put the yeast in a small bowl, add the water, and whisk vigorously for 30 seconds. The mixture should bubble on top. If it doesn't and the yeast granules float, the yeast is "dead" and should be discarded. Begin again with a fresh amount of yeast and water.
Step 2
Add the flour and stir well with a rubber spatula to combine. The consistency will be quite thick.
Step 3
Scrape down the sides of the bowl, cover the bowl with plastic wrap, and let sit at room temperature for 18 hours. Refrigerate for 30 minutes to cool slightly before using.
Step 4
If you are not using the starter right away, you can store it in the refrigerator, though I suggest keeping it for no more than 8 hours. Bring it to cool room temperature before using.
