*  Exported from  MasterCook  *
 
                        Biga (Italian Bread Starter)
 
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         TO MAKE 2 1/3 CUPS BIGA:
      1/4  Tsp           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  T             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  c
 ool 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 <scg@indirect.com>
 
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