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Biga

By: THYCOOK  
"A biga, or 'starter', adds flavor and extra leavening power to bread dough."

Rating: This weblink has been rated 4 times with an average star rating of 4.3 Read Reviews (4)

Rate/Review | 339 people have saved this

Prep Time:
20 Min
Ready In:
1 Day 20 Min

Servings  (Help)

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Original Recipe Yield 5 cups
 

Ingredients

  • 3/4 teaspoon active dry yeast
  • 1/2 cup warm water
  • 3 1/2 cups unbleached bread flour
  • 1 1/4 cups cold water

Directions

  1. Place the warm water in a small bowl, and sprinkle the yeast over the top. Let stand until yeast has dissolved and is foamy, about 15 minutes.
  2. Measure flour into a large bowl. Make a well in the center, and pour in the yeast mixture and cold water. Use a sturdy spoon to mix it together until sticky and difficult to stir, but nevertheless thoroughly combined. Cover and allow to ferment for 24 hours in the refrigerator before using.
  3. Store in the refrigerator for up to 2 weeks. To use, rinse a measuring cup in cool water, scoop out the amount of starter needed, and bring to room temperature.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 348 | Total Fat: 1.6g | Cholesterol: 0mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 28, 2005 by bakedinCA 
Biga or any other starter isn't something for the occasional baker. This recipe is simple... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 21, 2005 by BRYANCAR 
This is the ONLY way to make bread - all breads! MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 12, 2005 by Cookingfor3 
I didn't have much success with this. There is only one recipe on this site that uses Biga... MORE

 
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