Biga Di Grano Duro (durum Flour Biga)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Bakery, Breads, Italian | 2 | Cups | |
INGREDIENTS
| 1/2 | t | Dried yeast |
| 1/4 | c | Warm water |
| 1 | c | Water at room temperature |
| 2 1/4 | c | Golden durum flour |
INSTRUCTIONS
Stir the yeast into the warm water in a large bowl & let proof for 10 minutes. Add the rest of the water & the flour 1 c at a time, mixing vigorously after each addition. Continue to mix for about 6 minutes. The mixture will clear the sides of the bowl but remain soft & sticky. Cover with plastic wrap & leave to rise at room temperature for 24 hours. The starter will triple in volume & then collapse a little. Cover & refrigerate until ready to use. To use the biga, scoop out the needed amount while it is still cold & hasn't begun to grow & expand at room temperature. NOTE: Ensure that you use golden durum flour & not durum integrale which contains the whole husk of the wheat berry & is not right for this recipe.
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Nutrition (calculated from recipe ingredients)
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Calories: 3
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 5mg
Potassium: 11mg
Carbohydrates: <1g
Fiber: <1g
Sugar: 0g
Protein: <1g