I've been hanging around here for a little over a year now, and had finally despaired of ever making a good sourdough loaf. I had two starters, one I made, and one from "Friends of Carl". They both seemed to look, act and smell right, but I never saw the holy grail..the big bubble!
Today I made a foccaccia with my week old biga, and I love it. Chewy crust, nice texture, and big bubbles. My question is does a biga become sour? I made it with just flour, water and yeast, and it has been cling wrap covered in a refrigerator at 10 degrees, replenished two or three times with guesstimates of flour and water. I wouldn't say it has sourdough flavour, but that may come with time. I'm just wondering whether I'm feeding a biga, or a sourdough starter. Also I did keep the foccaccia dough in the same 10 degrees frig for 24 hours, then out into room temp to double, etc.