Title: Biga di grano duro (durum flour biga)
 Categories: Bakery, Italian, Breads
      Yield: 2 Cups
 
    1/2 ts Dried yeast
    1/4 c  Warm water
      1 c  Water at room temperature
  2 1/4 c  Golden durum flour
 
  Stir the yeast into the warm water in a large bowl & let proof for 10
  minutes.  Add the rest of the water & the flour 1 c at a time, mixing
  vigorously after each addition. Continue to mix for about 6 minutes.
  The mixture will clear the sides of the bowl but remain soft &
  sticky. Cover with plastic wrap & leave to rise at room temperature
  for 24 hours. The starter will triple in volume & then collapse a
  little. Cover & refrigerate until ready to use. To use the biga,
  scoop out the needed amount while it is still cold & hasn't begun to
  grow & expand at room temperature. NOTE: Ensure that you use golden
  durum flour & not durum integrale which contains the whole husk of
  the wheat berry & is not right for this recipe.