I'm so pleased ... because I realised when reading my own post how it might make people edge a few inches further away for fear that I might actually be as mad as I appear to be.

If you can, try and think of the biga as something that you simply have to master and then try and keep it fed.

If the obsession really takes over - throw off all abandon and find a supplier of Caputo Flour from which virtually all good pizzas in Naples originate. Then learn to "add more water, add more water ....". I originally ended up having a large bag of Caputo flour flown from Naples I became so obsessed and desperate. But now you should find it more local. The combination of Caputo flour, your biga starter, a hot oven can change your life ........

This does make me sad and I recognise in the eyes of others potentially dangerous .....