Biga
  • Prep

    20 m
  • Ready In

    1 d 20 m
THYCOOK
Recipe by  THYCOOK

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 5 cups

Directions

  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.

Share It

Reviews (6)

Rate This Recipe
bakedinCA
56

bakedinCA

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 it to room temp and to increase the yeast activity. The ciabatta came out great!

BRYANCAR
33

BRYANCAR

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

Cookingfor3
31

Cookingfor3

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 am still interested in learning about bread starters, but I don't think this is for beginners. I ended up with a lot of Biga left over after I tried the foccocia bread recipe so I modified the Amish friendship bread recipe (also from this site) the best that I could and used it for that. The Amish friendship bread was good and the fermented flavor of the biga in the bread was yummy, but I think one needs to know a little about bread before trying this particular method.

More Reviews

Similar Recipes

Ciabatta Bread
(311)

Ciabatta Bread

Italian Herb Bread I
(252)

Italian Herb Bread I

Ciabatta
(159)

Ciabatta

Mediterranean Black Olive Bread
(119)

Mediterranean Black Olive Bread

Italian Bread Baked on a Pizza Stone
(73)

Italian Bread Baked on a Pizza Stone

Ekmek Turkish Bread
(11)

Ekmek Turkish Bread

Nutrition

Amount Per Serving (5 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Italian Herb Bread I

>

next recipe:

Italian Bread III