Another one bites the biga

Hello there: once again, I chose to use Julian Sisofo's cold fermented biga. But instead of putting 4,5g of fresh yeast (three times the dosage of dry yeast that Julian uses), I put only 2,36g. The fermentation went way more smoothly, which shows that the usual rule of the thumb "3g of fresh yeast for 1 of dry yeast" is wrong, unless you're looking for a fast rise. So, cold fermented biga for 48H, made the final dough, CT for another 24H, balling, CT for about 14H then a final 2H rise at room temperature before making the pizzas. Great result, one of the best I've had.