I want to make the 50% biga from FWSY, which I'm very familiar with. The biga is: 500g of flour, 340g of water, and a "scant 1/8 of a teaspoon" of yeast, then let it sit overnight.
I want to try the Bread Baker's Apprentice biga instead because it involves kneeding and a fridge fermentation. The only problem is, is that while the flour/water are roughly the same, the Reinhard biga asks for 2.45g of yeast.
How would I go about mixing the biga with the 500g of flour, 460g of water, 22g of salt and 3g of yeast. Should I add less yeast to my final dough? And how much less?
Yeast will reproduce in the biga, in either recipe. 3g in your final dough sounds fine. Don't worry!