I'm having great success with the Peter Rinehart's biga Italian bread recipe from his BBA. There is a biga in our refrigerator ready for use tomorrow. Could I take a small (150g-200g) chunk of it and toss it into another bread recipe to give it the biga benefit? The biga has a 67% hydration rate and my other bread recipe has a 64% hydration rate. I was going to adjust the water and add another gram or two of salt. Any thoughts out there???
https://www.thefreshloaf.com/node/70532/biga-any-recipe
good luck . As long as you increase the salt at the same ratio for the extra flour and the water as well you should be good to go with enhanced flavor
I'm sure you will be fine. Use it regularly is all I do for maintanance. Enjoy!