A biga, or ‘starter’, adds flavor and extra leavening power to bread dough.
Original recipe makes 5 cups
Ingredients
3/4 teaspoon active dry yeast
1/2 cup warm water
3 1/2 cups unbleached bread flour
1 1/4 cups cold water
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PREP
20 mins
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READY IN
1 day 20 mins
Directions
- 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.
- 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.
- 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
Calories: 348 kcal
Carbohydrates: 69.8 g
Cholesterol: 0 mg
Fat: 1.6 g
Fiber: 2.4 g
Protein: 11.7 g
Sodium: 5 mg