A biga, or 'starter', adds flavor and extra leavening power to bread dough.
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
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
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
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.
Nutrition Facts
Per serving
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