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
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|Serving Size: 1 Serving (1127g)|
|Recipe Makes: 1|
|Calories from Fat: 88 (3%)|
|Amt Per Serving||% DV|
|Total Fat 9.8g||13 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 0mg||0 %|
|Sodium 9955.3mg||343 %|
|Potassium 1951.7mg||51 %|
|Total Carbohydrate 598.6g||176 %|
|Dietary Fiber 31.4g||126 %|
|Sugars, other 567.2g|
|Protein 96g||137 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2910
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