Biga starter for ciabatta
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | teaspoon | Yeast |
| ¼ | cup | Warm Milk |
| ¾ | cup | Water; Plus |
| 1 | tablespoon | Water; Plus |
| 1 | teaspoon | Water |
| 2½ | cup | Flour |
Directions
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 2⅓ cups
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe