What is poolish? What is Biga? What is fermentation? What is hydration? Bread & pizza dough.

This introduction to making bread & pizza dough defines "Direct Dough" and "Indirect Doughs" and other terms such as Hydration, Fermentation, Poolish, and Biga. Learn about "00" flour and bread flour and the difference.
In order to be a successful pizza or bread maker, the student should have a basic understanding of these terms.
These terms are used in Natalina's Kitchen Woodfired Cooking: Napoletana Pizza Classes.

For information and sign up for the Woodfired Cooking: Napoletana Pizza Course which is delivered through a Private Facebook Group Page, see this link.
https://natalinas-kitchen-italian-cooking-school.square.site/
Request to join the page here: https://www.facebook.com/groups/335208137528837

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