Biga (italian Bread Starter)

  • on April 23, 2007
  • Likes!

Ingrients & Directions

1/4 ts Active dry yeast
1/4 c Warm water; 105 To 115 Deg F
3/4 c Water; Room Temp, + 1 T
2 1/2 c All-Purpose Flour;
To Make 3 1/2 Cups Biga:
1/2 tb Active dry yeast
1/4 c Warm water; 105 To 115 Deg F
1 1/4 c Water; Room Temp, + 1 T
3 3/4 c All-Purpose Flour;

Categories: Breads, Starters
Yield: 1 recipe

Stir the yeast into the warm water and let stand until creamy looking,
about 10 minutes. Stir in the remaining water and then the flour, 1 cup at
a time.

By Hand: Mix with a wooden spoon for 3 to 4 minutes.

By Mixer: Mix with the paddle at the lowest speed for 2 minutes.

By Processor: Mix just until a sticky dough is formed.

Rising – Remove to a lightly oiled bowl, cover with plastic wrap, and let
rise at a cool room temperature for 6 to 24 hours. The starter will triple
in volume and still be wet and sticky when ready. Cover and refrigerate
until ready to use. When needed, scoop out desired amount.

Also, it’s best to weigh the biga, (like in a small diet scale) rather than
trying to get it into a measuring cup, because amounts can vary.

From the book -The Italian Baker by Carol Field 4-28-96

Typos courtesy of Sandy Gamble
1 Servings

Article Categories:

Leave a Reply

Your email address will not be published. Required fields are marked *

Food Menu
Food is home to 5,000+ of the web's best branded recipes! We cover everything. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Aliquam dictum nisl quis libero adipiscin!