A friend suggested that using a biga, rather than my 10 year old levain/starter would improve the flavor of my bread. Dose anyone have any experience with using a biga–which as far as I can make out is just a starter made the day before baking using yeast?
Flavour profile would be different not necessarily improved as taste is objective. It all depends on what you’re after. Might help explaining what led up to this recommendation.
Thanks Abe.