Help! I made my soaker and am ready to make the biga. Of course, all I have is dry activated yeast. Reinhart clearly states that if you use dry activated yeast, you should decrease the water by 2 ounces and use that 2 ounces to activate the yeast. No problem with the biga. But tomorrow when I add yeast to the final dough, there is no water from which to decrease 2 ounces.
Help, please???
Blessings, Voni
Adding 2 oz of additional water for the yeast and 3.33 oz of additional flour should keep it at 60%.
A very little amount of water can activate the yeast, so the overall hydration will not change much. Add some flour if you think that the final dough becomes too dry.
best of luck.
-Khalid
It's always so much simpler than I make it. Thanks, Khalid and Antilope. Appreciate your help!