Biga Recipe

Ingredients
<br>- 3/4 teaspoon active dry yeast
<br>- 1/2 cup warm water
<br>- 3 1/2 cups unbleached bread flour
<br>- 1 1/4 cups cold water
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: 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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Ingredients
- 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
step 1: 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.
step 2: 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.
step 3: 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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