| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Bakery, Italian, Breads |
3 |
Cups |
INGREDIENTS
| 1/2 |
ts |
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.
A Message from our Provider:
“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”