Biga Pugliese (bread Starter From Puglia)

  • on April 25, 2007
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Ingrients & Directions

1/2 ts Dried yeast
1/4 c Warm water
1 1/2 c Water at room temperature
3 3/4 c Unbleached all-purpose flour

Stir the yeast into the warm water & let proof for 10 minutes. Stir in the
remaining water & then the flour, 1 c at a time. Mix with a wooden spoon
for 3 or 4 minutes. Leave the biga in the mixing bowl. Cover with plastic
wrap & let it rise at cool room temperature for anywhere between 6 & 24
hours. The starter will triple in volume & then collapse a bit. It will
also be wet & very sticky when it is ready to be used. Cover & refrigerate
if not using at once. To use the biga, scoop out the needed amount while it
is cold.

3 Cups

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