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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.