Biga

SUBMITTED BY: THYCOOK

"A biga, or 'starter', adds flavor and extra leavening power to bread dough."

RECIPE RATING:

Read Reviews (4)

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PREP TIME	20 Min
READY IN	1 Day 20 Min
Original recipe yield 5 cups

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

3/4 teaspoon active dry yeast
1/2 cup warm water
3 1/2 cups unbleached bread flour
1 1/4 cups cold water

DIRECTIONS

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.

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REVIEWS

Reviewed on Dec. 28, 2005 by bakedinCA

Biga or any other starter isn't something for the occasional baker. This recipe is simple... MORE

Reviewed on Feb. 21, 2005 by BRYANCAR

This is the ONLY way to make bread - all breads! MORE

Reviewed on Oct. 12, 2005 by Cookingfor3

I didn't have much success with this. There is only one recipe on this site that uses Biga... MORE

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Nutritional Information

Biga