Biga starter for ciabatta
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Biga starter for ciabatta
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Last updated 6/12/2012 1:08:40 AM. Recipe ID 35263. Report a problem with this recipe.
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      Title: Biga starter for ciabatta
 Categories: Hand made, Starter
      Yield: 1 Servings
 
    1/4 ts Yeast
    1/4 c  Warm Milk
    3/4 c  Water; Plus
      1 tb Water; Plus
      1 ts Water
  2 1/2 c  Flour
 
  Biga starter for Ciabatta: Stir yeast into warm water, let stand 10
  min. Stir in remaining water and flour. Mix for 3 or 4 minutes. Let
  rise at cool room temp 6-24 hours -- the starter will triple in
  volume and be wet and sticky.  Refrigerate until ready to use. It
  freezes well, needs 3 hours at room temperature to re-activate. Can
  be refrigerated for about a week.
  
  makes about 2 1/3 cups From: Bread-Bakers Archives:
  ftp.best.com/pub/reggie/archives/bread/recipe
 




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Recipe ID 35263 (Apr 03, 2005)

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