Biga Starter For Ciabatta
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Hand made, Starter | 1 | Servings | |
INGREDIENTS
| 1/4 | t | Yeast |
| 1/4 | c | Warm Milk |
| 3/4 | c | Water, Plus |
| 1 | T | Water, Plus |
| 1 | t | Water |
| 2 1/2 | c | Flour |
INSTRUCTIONS
Biga starter for Ciabatta: Stir yeast into warm water, let stand 10 min. Stir in remaining water and flour. Mix for 3 or 4 minutes. Let rise at cool room temp 6-24 hours -- the starter will triple in volume and be wet and sticky. Refrigerate until ready to use. It freezes well, needs 3 hours at room temperature to re-activate. Can be refrigerated for about a week. makes about 2 1/3 cups From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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Nutrition (calculated from recipe ingredients)
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Calories: 1171
Calories From Fat: 37
Total Fat: 4.3g
Cholesterol: 4.9mg
Sodium: 41.4mg
Potassium: 431.3mg
Carbohydrates: 241.8g
Fiber: 8.7g
Sugar: 3.9g
Protein: 34.7g