Biga (Universal Starter)

By lromito

Starter for Italian Bread

Ingredients

• 2 1/3 (585 grams) Biga
• 1/4 t. active dry yeast
• 1/4 cup warm water
• 3/4 cup plus 1 T. plus 1 t. water room temperature
• 2 1/4 cups (330 grams) Flour
• 3 1/2 cups (750 grams) Biga
• 1/2 t. yeast
• 1/4 cup warm water
• 1 1/4 cups plus 2 T. Water room temperature
• 3 3/4 (500 grams) flour

Preparation

Step 1

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

Removes to a lightly oiled bowl, cover with plastic wrap, and let rise at a cool room temperature for 6 to 24 hours. The stasrter will triple in volume and still be wet and sticky when ready. Cover and refrigerate until readt to use.