I have given you a summary of the information needed to make and use the most important preferments in baking such as poolish, sourdough, biga, soaker and sponge. I am revealing to you the information that no one wants to tell you and it will be very useful for all of you who love baking. I am leaving you my Instagram and Facebook page so that you can keep up to date with all the details: / ricardo_m_burgos / ricardoburgoscanaldecocina SHARE THIS VIDEO, if you help me by sharing the video and giving it a like, you will give me the opportunity to continue adding content that can help you, it's free and doesn't cost you anything. NOTES: Poolish: Pre-ferment of Polish origin, characterized by having a high hydration (100% / 105%) that is, 100g to 105g of water for every 100g of flour. Great for making baguettes, ficelles or any type of loaf bread. You should use 20% to 25% poolish in relation to the baker's percentage (200g to 250g for every 1000g of flour). Recipe to make 200g of 100% poolish. 100g strong flour 100g bottled water 1g fresh yeast However, to use it, you have to substitute the flour and water from the poolish in the recipe you want to use it, eg: Original Recipe --------------------- Recipe with poolish 1000g flour - 100g flour = 900g flour 600g water - 100 water = 500g water 20g fresh yeast = 200g poolish Sponge: Pre-ferment of English origin, with a hydration of 70% to 80%, it is perfect for all types of sweet dough, such as bricoche type breads, champagne bread or English muffins. You should use 20% sponge in relation to the baker's percentage (200g for each kilogram of flour). Recipe to make 200g of 70% sponge: 120g strong flour 80g water 1g/2g fresh yeast To use it, you have to replace the flour and water from the sponge in the recipe you want to use it, eg: Original Recipe --------------------- Recipe with sponge. 1000g flour - 120g flour = 880g flour 600g water - 80 water = 520g water 20g fresh yeast = 200g sponge Biga: Pre-ferment of Italian origin, characterized by having a very low hydration (55% to 66%) and a higher quantity of yeast (1% to 1.5%) It is perfect for high hydration doughs such as pizzas, ciabattas, focaccias, etc. Its acidity is higher and gives breads with a slightly thicker and crispier crust. Recipe to make 55% biga: 130g strong flour 70g bottled water 1g/2g fresh yeast To use it, you have to substitute the flour and water from the biga in the recipe you want to use it, eg: Original Recipe --------------------- Recipe with biga. 1000g flour - 130g flour = 870g flour 600g water - 70 water = 530g water 20g fresh yeast = 200g biga SHARE THIS VIDEO, if you help me by sharing the video and giving it a like, you will give me the opportunity to continue adding content that can help you, it's free and it doesn't cost you anything. I leave you the electronic references used in this video so you can take a closer look at them: https://mexipan.com.mx/pre-fermentos-... https://www.cubaneandoconmario.com/pr... http://www.elpanaderocasero.com/2012/... https://www.ednacochez.com/preferment... https://www.chapela.es/glosario/que-e... http://200.37.102.150/handle/USIL/2583 http://200.37.102.150/bitstream/USIL/2583/1/2016_Hurtado_Utilizacion-de-prefermentos-en-la-elaboracion.pdf