Biga (Italian Bread Starter)

Recipe Ingredients

		To Make 2 1/3 Cups Biga
1/4 teaspoon	1.3ml	Active dry yeast
1/4 cup	59ml	Warm water - 105 to 115f
3/4 cup	177ml	Water - room temp, + 1 t
2 1/2 cups	156g / 5.5oz	All-purpose flour - unbleached
		To Make 3 1/2 Cups Biga
1/2 tablespoon	7.5ml	Active dry yeast
1/4 cup	59ml	Warm water - 105 to 115f
1 1/4 cups	296ml	Water - room temp, + 1 t
3 3/4 cups	234g / 8.3oz	All-purpose flour - unbleached

Recipe Instructions

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, 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

Source:
Secrets of a Jewish Baker, George Greenstein

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8.3 (4 votes)

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