*  Exported from  MasterCook  *

                      Biga (Italian Bread Starter)

Recipe By     : The Italian Baker by Carol Field, 4-28-96
Serving Size  : 1    Preparation Time :0:00
Categories    : Italian                          Breads

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       To Make 2-1/3 Cups Biga:
    1/4  ts            Active dry yeast
    1/4  c             Water -- warm 105 To 115°F
    3/4  c             Water -- +1 tb, room temperture
  2 1/2  c             Unbleached all-purpose flour
                       To Make 3 1/2 Cups Biga:
    1/2  tb            Active dry yeast
    1/4  c             Water -- warm 105 To 115°F
  1 1/4  c             Water -- +1 tb, room temperature
  3 3/4  c             Unbleached all-purpose flour

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.

Typed by: Sandy Gamble <[email protected]>


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