| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Starter, Hand made |
1 |
Servings |
INGREDIENTS
| 1/4 |
ts |
Active dry yeast |
| 1/4 |
c |
Warm water; 105 To 115 Deg F |
| 3/4 |
c |
Water; Room Temp, + 1 T |
| 2 1/2 |
c |
All-Purpose Flour; Unbleached |
|
|
To Make 3 1/2 Cups Biga: |
| 1/2 |
tb |
Active dry yeast |
| 1/4 |
c |
Warm water; 105 To 115 Deg F |
| 1 1/4 |
c |
Water; Room Temp, + 1 T |
| 3 3/4 |
c |
All-Purpose Flour; Unbleached |
INSTRUCTIONS
TO MAKE 2 1/3 CUPS BIGA
Categories: Breads, Starters
Yield: 1 recipe
Stir the yeast into the warm water and let stand until creamy looking,
about 10 minutes. Stir in the remaining water and then the flour, 1 cup at
a time.
By Hand: Mix with a wooden spoon for 3 to 4 minutes.
By Mixer: Mix with the paddle at the lowest speed for 2 minutes.
By Processor: Mix just until a sticky dough is formed.
Rising - Remove to a lightly oiled bowl, cover with plastic wrap, and let
rise at a cool room temperature for 6 to 24 hours. The starter will triple
in volume and still be wet and sticky when ready. Cover and refrigerate
until ready to use. When needed, scoop out desired amount.
Also, it's best to weigh the biga, (like in a small diet scale) rather than
trying to get it into a measuring cup, because amounts can vary.
From the book -The Italian Baker by Carol Field 4-28-96
Typos courtesy of Sandy Gamble <scg@indirect.com> >From: Sandy Gamble
<scg@indirect.com>
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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