| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Hand made, Starter |
1 |
Servings |
INGREDIENTS
| 1/4 |
ts |
Yeast |
| 1/4 |
c |
Warm Milk |
| 3/4 |
c |
Water; Plus |
| 1 |
tb |
Water; Plus |
| 1 |
ts |
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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