Biga - Starter Dough
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Ingredients (use vegan versions):
- 1/4 teaspoon active dry yeast
- 1/2 cup clean, warm water (105 degrees F)
- 3 1/2 cup unbleached bread flour (has more gluten)
- 1 1/4 cup clean, cool water
Directions:
The Biga is the starter for many traditionl Italian vegan breads and it adds flavor and
leavening.
1) In a small bowl disolve the yeast and warm water. Let it
sit till it's creamy which is about 15 mins or less (I'm
impatient so it is less)
2)Measure the flour carefully into a pretty big mixing bowl.
3)Use a sturdy wooden spoon (The wimpy ones break) and make
a little well/hole/ditch in the flour pile and add the
creamy yeast and cool water to this "well".
4)Now, use your sturdy spoon to stir all the ingredients
together until its too sticky and frustrating to use your
sturdy spoon anymore.
5)Cover this stuff tightly (I just use a plate that fits
the top, I hate wasteful plastic wrap) and pop that badboy
in the fridge to slowly ferment before using.
6)Let it sit at room temp before using.
Serves: Depends
Preparation time: 24 hrs.
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