Recipe - Biga Starter For Ciabatta

One fourth teaspoon Yeast
One fourth cup Warm Milk
Three fourths cup Water; Plus
1 tablespoon Water; Plus
1 teaspoon Water
2 One half cup Flour

Biga starter for Ciabatta: Stir yeast into warm water, let stand 10 min.
Stir in remaining water and flour. Mix for 3 or 4 minutes. Let rise at cool
room temp 624 hours the starter will triple in volume and be wet and
sticky. Refrigerate until ready to use. It freezes well, needs 3 hours at
room temperature to reactivate. Can be refrigerated for about a week.

makes about 2 1/3 cups
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe