Recipe - Biga (Italian Bread Starter)

TO MAKE 2 1/3 CUPS BIGA
One fourth teaspoon Active dry yeast
One fourth cup Warm water; 105 To 115 Deg F
Three fourths cup Water; Room Temp, + 1 T
2 One half cup AllPurpose Flour;
Unbleached
To Make 3 One half Cups Biga:
One half tablespoon Active dry yeast
One fourth cup Warm water; 105 To 115 Deg F
1 One fourth cup Water; Room Temp, + 1 T
3 Three fourths cup AllPurpose Flour;
Unbleached

Categories: Breads, Starters
Yield: 1 recipe

Stir the yeast into the warm water and let stand until creamy looking,
about 10 minutes. Stir in the remaining water and then the flour, 1 cup at
a time.

By Hand: Mix with a wooden spoon for 3 to 4 minutes.

By Mixer: Mix with the paddle at the lowest speed for 2 minutes.

By Processor: Mix just until a sticky dough is formed.

Rising Remove to a lightly oiled bowl, cover with plastic wrap, and let
rise at a cool room temperature for 6 to 24 hours. The starter will triple
in volume and still be wet and sticky when ready. Cover and refrigerate
until ready to use. When needed, scoop out desired amount.

Also, it's best to weigh the biga, (like in a small diet scale) rather than
trying to get it into a measuring cup, because amounts can vary.

From the book The Italian Baker by Carol Field 42896

Typos courtesy of Sandy Gamble scg@indirect.com From: Sandy Gamble
scg@indirect.com
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe