Hey friends,
Quick update from the dough lab — I’ve just added two brand new calculators to calculators.ramin.io, both using biga as a pre-ferment. As always, the source code is open source and available at https://github.com/raminhossaini/ramin-dough-calculator
If you’re new to biga, think of it as the cousin of poolish: drier, stronger, and full of character. It gives your dough amazing flavor and texture, especially if you’re after that classic bite — light, airy, and just the right amount of chew.
What’s new?
- 100% Biga (24 hours): This one’s for the planners. Full-on biga, ready in 24 hours. Great if you want max flavor without waiting forever.
- 100% Biga (48 hours): Let it ride longer for even more depth. The crust you’ll get from this is wild. Crisp on the outside, soft and open inside — the kind of dough that makes you stop mid-bite and go woah.
Just like the other calculators, you can dial in your flour, hydration, salt, yeast, and timing to fit your kitchen and schedule. Whether you’re doing a home bake or prepping for your next pizza night, these should give you some fun new options to play with.
Try them out, and let me know what you think. Always open to feedback, experiments, or your pizza stories.
Happy baking,
Ramin