Description
A biga, or ‘starter’, adds flavor and extra leavening power to bread dough.
Ingredients
- ¾ teaspoon active dry yeast
- ½ cup warm water
- 3 ½ cups unbleached bread flour
- 1 ¼ cups cold water
Instructions
- Place the warm water in a small bowl
- and sprinkle the yeast over the top. Let stand until yeast has dissolved and is foamy
- about 15 minutes.
- Measure flour into a large bowl. Make a well in the center
- and pour in the yeast mixture and cold water. Use a sturdy spoon to mix it together until sticky and difficult to stir
- but nevertheless thoroughly combined. Cover and allow to ferment for 24 hours in the refrigerator before using.
- Store in the refrigerator for up to 2 weeks. To use
- rinse a measuring cup in cool water
- scoop out the amount of starter needed
- and bring to room temperature.
Prep Time: 20 mins
Total Time: 1 day
Servings: 5