Biga

Ingredients

• 0.75 teaspoons active dry yeast
• 0.5 cups warm water
• 3.5 cups unbleached bread flour
• 1.25 cups cold water

Instructions

1. 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.

2. 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.

3. 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.