A quick question for the experts…..

A quick question for the experts…..

Submitted by aroma on September 5, 2015 – 11:44am.

I usually make my bread using an overnight sponge – 100% hydration (technically a Poolish).  I want to try a Biga to see the difference.  So, assuming the total flour is 1000g, how much of my sourdough starter should I use in an overnight biga.

Thanks in advance