Biga(Italian Bread Starter)

* Exported from MasterCook *

Biga (Italian Bread Starter)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
TO MAKE 2 1/3 CUPS BIGA:
1/4 Tsp Active dry yeast
1/4 C warm water -- 105 To 115 Deg F
3/4 C Water -- Room Temp, + 1 T
2 1/2 C All-Purpose Flour -- Unbleached
To Make 3 1/2 Cups Biga:
1/2 T Active dry yeast
1/4 C warm water -- 105 To 115 Deg F
1 1/4 C Water -- Room Temp, + 1 T
3 3/4 C All-Purpose Flour -- Unbleached

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 c
ool 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, it's 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 <scg@indirect.com>

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