Biga Starter For Ciabatta

  • on April 26, 2007
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Ingrients & Directions

1/4 ts Yeast
1/4 c Warm Milk
3/4 c Water; Plus
1 tb Water; Plus
1 ts Water
2 1/2 c Flour

Biga starter for Ciabatta: Stir yeast into warm water, let stand 10 min.
Stir in remaining water and flour. Mix for 3 or 4 minutes. Let rise at cool
room temp 6-24 hours — the starter will triple in volume and be wet and
sticky. Refrigerate until ready to use. It freezes well, needs 3 hours at
room temperature to re-activate. Can be refrigerated for about a week.

makes about 2 1/3 cups

1 Servings

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