Biga (italian bread starter)
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Biga (italian bread starter)
  Italian    Starters    Bread  
Last updated 6/12/2012 1:08:40 AM. Recipe ID 35259. Report a problem with this recipe.
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      Title: Biga (italian bread starter)
 Categories: Starter, Hand made
      Yield: 1 Servings
 
MMMMM------------------TO MAKE 2 1/3 CUPS BIGA-----------------------
    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
 
  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  >From: Sandy Gamble
   From: Bread-Bakers Archives:
  ftp.best.com/pub/reggie/archives/bread/recipe
 




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Recipe ID 35259 (Apr 03, 2005)

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