The Giorilli formula is a precise method for preparing Biga. Altering its parameters will result in a different preferment—similar in function, but not identical in behavior or outcome.
While professional bakers often rely on a Fermabiga (a temperature-controlled chamber that maintains the Biga at an ideal 16–20°C, typically 18°C), most home bakers don’t have access to such equipment.
To bridge this gap, I created this Biga Calculator. It helps you estimate the correct water temperature and fermentation time based on your actual kitchen conditions, supporting:
- Temperatures between 12°C and 26°C
- Hydration levels from 44% to 55%
You can play by changing the parameters of the Temperature and/or Hydration to see how this affects the time and adjust accordingly to your needs and plans.
This tool is especially useful for adapting the Biga method to home environments while staying as close as possible to professional standards.
☀️ Baking in Warm Conditions? Try These Alternatives
If your ambient temperature is above 26°C or you’re working with tight time constraints, you can still manage Biga effectively by adjusting hydration and using refrigeration:
- 55% hydration + refrigeration → Biga ready in 24 hours
- 60% hydration + refrigeration → Biga ready in 16 hours
This calculator assumes you know how to make a Biga and you have the tools to measure temperatures.
You can read a complete guide to Biga in the Theory section.
Just as a reminder:
- Scale the ingredients correctly.
- Don’t overmix the Biga, otherwise it will run faster.
A tool like this cannot replace a human. You will need to monitor that the Biga does not go over during the fermentation.
If some of the terms used are unknown, read the Glossary of the terms.
Biga Calculator
Useful links:
I set RT @25c, the estimated time is 12hrs 50mins (so it would be leaving the biga at RT all the way)??
I would like to know the fermentation time for hybrid method (RT + CT)
Anywhere i can get the result ? Thanks
Hi,
Thank you for your comment.
Please make sure to carefully read the instructions on this page, especially the theory section dedicated to Biga.
To prepare Biga following Master Giorilli’s formula, the dough should be kept at a constant temperature of 16–18°C (either room temperature or using a fermabiga).
My calculator helps you estimate fermentation times based on different temperatures and hydration levels, without changing the amount of yeast.
The curve shown in the diagram is based on a constant temperature.
Question for you: Why do you prefer using a hybrid method for making Biga? Is it due to time constraints?
If you share your schedule with me, I’d be happy to help you find the best approach.
In general, you’ll get better results using room temperature (as long as it’s not too high).
If you prefer using the fridge, I’ve provided two options: one for 16 hours and one for 24 hours. This gives you flexibility to adjust parameters based on your needs.
Note: If you set the calculator to 25°C, this assumes a fairly constant temperature.
If your temperature drops overnight, consider using the average temperature.
If you’re unsure, it’s safer to estimate 1–2°C higher rather than lower.