Biga (Italian Bread Starter)

Biga (Italian Bread Starter)

1 review, 5 star(s). 100% would make again

Ready in 1h

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

Original recipe makes 1



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, its 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 >From: Sandy Gamble From: Bread-Bakers Archives:

Verified by stevemur
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Bubbling biga after 9 hours

Calories Per Serving: 2910 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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A classic Italian starter.
Arnekins 6y ago

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