Biga pugliese (bread starter from puglia)
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Biga pugliese (bread starter from puglia)
  Bread    Bakery    Italian    Starters  
Last updated 6/12/2012 1:08:40 AM. Recipe ID 35262. Report a problem with this recipe.
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      Title: Biga pugliese (bread starter from puglia)
 Categories: Bakery, Italian, Breads
      Yield: 3 Cups
 
    1/2 ts Dried yeast
    1/4 c  Warm water
  1 1/2 c  Water at room temperature
  3 3/4 c  Unbleached all-purpose flour
 
  Stir the yeast into the warm water & let proof for 10 minutes. Stir
  in the remaining water & then the flour, 1 c at a time. Mix with a
  wooden spoon for 3 or 4 minutes. Leave the biga in the mixing bowl.
  Cover with plastic wrap & let it rise at cool room temperature for
  anywhere between 6 & 24 hours.  The starter will triple in volume &
  then collapse a bit. It will also be wet & very sticky when it is
  ready to be used. Cover & refrigerate if not using at once. To use
  the biga, scoop out the needed amount while it is cold.
 




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Recipe ID 35262 (Apr 03, 2005)

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