I made a biga for tomorrow's bread, but added the salt to the biga by mistake (work called me and I absent mindedly put it in...). The amount added is the total salt for the recipe. The biga is 375g flour for 500g total flour, so 8g of salt.
Now, I know this is a mistake, but can I just ride it out until tomorrow morning and still use it as a preferment then or would I be better just adding the missing flour and water right now, along with some more yeast, and bulk fermenting right now ?
In the end salt draws moisture and slows down fermentation. So it will take a few more hours to be 'ripe', but other than that there shouldn't be any damage.
...thanks for both. Good to know.
The biga was very stiff and hard to incorporate (the other two times I used that method, it was soft and malleable). It wouldn't accept the added water, so I had to add more flour, so who knows how it will turn out. It'll be bread...