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Biga (Italian Bread Starter)

Cuisine: Italian
Type: Low Fat
Courses: Breads
Serves: 1 people

Recipe Ingredients

  To Make 2 1/3 Cups Biga
1/4 teaspoon 1.3mlActive dry yeast
1/4 cup 59mlWarm water - 105 to 115f
3/4 cup 177mlWater - room temp, + 1 t
2 1/2 cups 156g / 5.5ozAll-purpose flour - unbleached
  To Make 3 1/2 Cups Biga
1/2 tablespoon 7.5mlActive dry yeast
1/4 cup 59mlWarm water - 105 to 115f
1 1/4 cups 296mlWater - room temp, + 1 t
3 3/4 cups 234g / 8.3ozAll-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

Rating

Average rating:

8.3 (4 votes)

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