Biga Di Grano Duro (Durum Flour Biga)

2 Cups

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Biga Di Grano Duro (Durum Flour Biga) Ingredients

1/2 ts Dried yeast	1 c Water at room temperature
1/4 c Warm water	2 1/4 c Golden durum flour

Instructions for Biga Di Grano Duro (Durum Flour Biga)

Stir the yeast into the warm water in a large bowl & let proof for 10 minutes. Add the rest of the water & the flour 1 c at a time, mixing vigorously after each addition. Continue to mix for about 6 minutes. The mixture will clear the sides of the bowl but remain soft & sticky. Cover with plastic wrap & leave to rise at room temperature for 24 hours. The starter will triple in volume & then collapse a little. Cover & refrigerate until ready to use. To use the biga, scoop out the needed amount while it is still cold & hasnt begun to grow & expand at room temperature. NOTE: Ensure that you use golden durum flour & not durum integrale which contains the whole husk of the wheat berry & is not right for this recipe.

Main Ingredient: GrainsCuisine: Uncategorized