Recipe - Biga Di Grano Duro (Durum Flour Biga)

One fourth teaspoon Active dry yeast
One fourth cup Warm water
Three fourths cup Water; room temperature
1 tablespoon Water; room temperature
1 teaspoon Water; room temperature
2 One half cup Allpurpose flour

Recipe by: Carol Field The Italian Baker Stir the yeast into the warm
water and let stand until creamy, about 10 minutes. Stir in the remaining
water and then the flour, 1 cup at a time.

Mix with a wooden spoon for about 3 to 4 minutes.

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini