Biga Pugliese Bread Starter From Puglia
Ingredients| 1/2 tsp dried yeast |
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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.
Servings: 3
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