Master Dough with Starter

Combine 2g active dry yeast and 70g warm water in a small bowl and let bloom for 5 minutes.

In a large bowl, whisk together 453g high-gluten flour, 10g fine sea salt, and 10g diastatic malt powder.

Add 90g S poolish or tiga, 5g extra virgin olive oil, 210g water, and the bloomed yeast mixture to the dry ingredients.