I have been making bread with a starter for many years and occassionally a
problem develops with it and I am curious as to why it happens.
A few times a year, the biga, made according to Carol Field's directions,
has just fallen apart when mixed with water. I begin to mix it using the
paddle of the KitchenAid mixer and the biga just dissolves completely.
This has happened with biga stored in the fridge for a few days or even
with one made the night before.
Any ideas about this mystery?
Many thanks for whatever thoughts anyone might have.
Max Prola, PhD
The Croft, High Legh