Re: Pizza Canotto with Biga

We are getting to Spring and Summer, and the temperatures will start to get over the recommended RT for Biga in the MasterBiga App, and the MB App doesn’t have an option below 12C.

If I want to ferment the Biga in the fridge, rather than RT, what is the standard time and yeast amount (%), I can use.

Looking at anything from 8-16hr time frame for just the Biga part.

Thanks.