Try this Biga Starter for Ciabatta recipe, or contribute your own.Suggest a better description
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 From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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|Serving Size: 1 Serving (498g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 69 (5%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 12mg||4 %|
|Sodium 56.1mg||2 %|
|Potassium 592.9mg||16 %|
|Total Carbohydrate 292g||86 %|
|Dietary Fiber 10.3g||41 %|
|Sugars, other 281.6g|
|Protein 43g||61 %|
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Calories per serving: 1440
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