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Biga Recipe

Recipe by: THYCOOK

"A biga, or 'starter', adds flavor and extra leavening power to bread dough."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook
  • Ready In1 d 20 m
  • 1Place 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.
  • 2Measure 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.
  • 3Store 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.
Ingredients
  • 5 servings
  • 348 cals
  • 3/4 teaspoon active dry yeast
  • 1/2 cup warm water
  • 3 1/2 cups unbleached bread flour
  • 1 1/4 cups cold water
Nutrition

Amount per serving ( 5 total)

  • Calories:
    348
    17%
  • Fat:
    1.6
    2%
  • Carbs:
    69.8
    23%
  • Protein:
    11.7
    23%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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