Preferment Calculator — Poolish, Biga & Levain
Build an aromatic French Poolish, classic stiff Italian Biga, or wild Sourdough Levain—with temperature-adjusted ripening windows and exact remaining main-dough weights.
Night-Before Sourdough Levain Build
Pure wild fermentation for complex organic acids, crisp blistered crust, and multi-day keeping quality.
Poolish vs. Italian Biga vs. Sourdough Levain
| Preferment | Hydration | Leavening | Flavor & Texture | Classic Uses |
|---|---|---|---|---|
| Sourdough Levain | 65% – 100% | Wild starter culture | Complex, tangy-sweet, chewy open crumb | Country boules, batards, Lievito Madre loaves |
| French Poolish | 100% (liquid) | 0.08% – 0.2% instant yeast | Buttery, nutty, zero sourness, thin shattering crust | Baguettes, bâtards, rustic rolls |
| Italian Biga | 45% – 60% (stiff) | 0.1% – 0.2% instant yeast | pronounced wheat aroma, dramatic oven spring & alveoli | Ciabatta, focaccia, Roman & Neapolitan pizza |
Frequently Asked Questions
What is the difference between poolish, biga, and sourdough levain?
Poolish is a French liquid preferment mixed at 100% hydration with a tiny pinch (0.1%–0.2%) of commercial yeast for buttery, extensible dough. Biga is an Italian stiff preferment at 45%–60% hydration for open-crumb ciabatta and pizza. Sourdough levain uses 100% wild starter culture with zero commercial yeast.
How much of a recipe's total flour should be prefermented?
Most artisan bread formulas preferment 20% to 35% of total flour in a poolish or sourdough levain, and up to 40% to 50% in an Italian biga for ciabatta or Neapolitan-style pizza.
How does kitchen temperature change preferment ripening time?
Fermentation speed roughly doubles for every 18°F (10°C) increase in temperature. A preferment that peaks in 8 hours at 75°F (24°C) will take roughly 12 to 14 hours in a cool 66°F (19°C) kitchen.