Biga pugliese (bread starter from puglia)
3 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Dried yeast |
| ¼ | cup | Warm water |
| 1½ | cup | Water at room temperature |
| 3¾ | cup | Unbleached all-purpose flour |
Directions
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.