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Biga (bread starter)

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Makes 2 1/3 cups Biga:

Ingredients:
    • 1/4 tsp active dry yeast
    • 1/4 cup warm water
    • 3/4 cup plus 1 Tbs plus 1 tsp water - room temperature
    • 2 1/2 cups unbleached all purpose four
Or

Makes 3 1/2 cups Biga:

Ingredients:
    • 1/2 tsp active dry yeast
    • 1/4 cup warm water
    • 1 1/4 cups plus 2 Tbs water - room temperature
    • 3 3/4 cups unbleached all purpose four
Instructions:
  • Stir the yeast into the warm water and let stand until creamy, about 10 minutes.
  • Stir in the remaining water then the flour, 1 cup at a time.
  • Mix with a wooden spoon for 3 - 4 minutes
Rising:
  • Remove to a lightly oiled bowl, cover with plastic wrap, and let rise at a cool room temperature for 6 - 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.

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