Biga

Biga

6
THYCOOK 0

"A biga, or 'starter', adds flavor and extra leavening power to bread dough."

Ingredients

1 d 20 m {{adjustedServings}} servings 348 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 1.6 g
  • 2%
  • Carbs:
  • 69.8g
  • 23%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 5 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. 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.
  2. 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.
  3. 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.
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Reviews

6
  1. 7 Ratings

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Biga or any other starter isn't something for the occasional baker. This recipe is simple and worked perfectly. I took it out of the refrigerator 6 hours prior to using it for ciabatta to get ...

This is the ONLY way to make bread - all breads!

I didn't have much success with this. There is only one recipe on this site that uses Biga (foccocia bread) and I didn't think it was very good. It was an interesting experience though and I a...