'Starter' is a generic term to describe prefermented flour. It can be either wild yeasted (i.e. sourdough: levain, chef, and various other terms) or can be made with commercial yeast.
Starters made with commercial yeast typically fall into two groups: poolish type(liquid/ batter-like consistency) or biga type (lower hydration; typically the consistency of regular bread dough). Yeast addition is usually minimal so that the rise takes 6-18 hours, depending on method used. Wild yeasted starters can also be similarly hydrated.....in other words, liquid type or very dense with minimal water.
None, but that's not typical usage.
"Sourdough Starter" usually refers to a preferment that only contains wild yeast and bacteria (sourdough).
"Poolish" usually refers to a preferment that only contains commercial yeast.
OK, then what's the difference between a Poolish and a Biga?
From the [url=http://www.thefreshloaf.com/handbook][u]Handbook[/u][/url] at the top of the screen:
There's a wealth of information in the Handbook, including a good glossary of terms.
Enjoy!
'Starter' is a generic term to describe prefermented flour. It can be either wild yeasted (i.e. sourdough: levain, chef, and various other terms) or can be made with commercial yeast.
Starters made with commercial yeast typically fall into two groups: poolish type(liquid/ batter-like consistency) or biga type (lower hydration; typically the consistency of regular bread dough). Yeast addition is usually minimal so that the rise takes 6-18 hours, depending on method used. Wild yeasted starters can also be similarly hydrated.....in other words, liquid type or very dense with minimal water.
fthec
Thanks for the replies all. I am the wiser. :)
somegeek