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  Recipe Home » Breads » Biga (Universal Starter)
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  Biga (Universal Starter)
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 144
Ingredients:
1/4 tsp Active dry yeast
1/4 cup Warm water
3/4 cup Water, room temperature
1 tbsp Water, room temperature
1 tsp Water, room temperature
2 1/2 cup All-purpose flour
Instructions:
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.
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