Overnight Starter for 3 Batches of Bread

European breads are frequently made with an overnight starter, called a poolish or biga. This way of developing dough—which I learned from Peter Reinhart, of The Bread Baker’s Apprentice—has helped me to quickly put together some delicious, full-flavored sandwich breads. To learn how to stretch and fold the starter, visit www.motherearthnews.com/starter.

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