Biga Pugliese (bread Starter From Puglia)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Bakery, Breads, Italian | 3 | Cups | |
INGREDIENTS
| 1/2 | t | Dried yeast |
| 1/4 | c | Warm water |
| 1 1/2 | c | Water at room temperature |
| 3 3/4 | c | Unbleached all-purpose flour |
INSTRUCTIONS
Stir the yeast into the warm water & let proof for 10 minutes. Stir in the remaining water & then the flour, 1 c at a time. Mix with a wooden spoon for 3 or 4 minutes. Leave the biga in the mixing bowl. Cover with plastic wrap & let it rise at cool room temperature for anywhere between 6 & 24 hours. The starter will triple in volume & then collapse a bit. It will also be wet & very sticky when it is ready to be used. Cover & refrigerate if not using at once. To use the biga, scoop out the needed amount while it is cold.
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Nutrition (calculated from recipe ingredients)
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Calories: 571
Calories From Fat: 13
Total Fat: 1.6g
Cholesterol: 0mg
Sodium: 7.6mg
Potassium: 174.9mg
Carbohydrates: 119.5g
Fiber: 4.4g
Sugar: <1g
Protein: 16.4g