Starter (biga) – Ricetta di base (Base recipe)

By • April 10, 2015 0 Comments

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Author Notes: Biga is a premixed dough which is left to mature. When added to bread recipes, it gives the bread a depth of flavour.woo wei-duan


Makes 300 grams

  • 5 grams fresh yeast or 2.5 grams (½ teaspoon) dry yeast
  • 100 to 120 milliliters tepid water (depending on the humidity of the weather)
  • 200 grams 00 flour
  1. Mix the yeast and the water and let sit for 10 minutes.
  2. Add the yeast and water to the flour.
  3. Mix the ingredients together to form a ball.
  4. Cover the ball and let sit in the refrigerator at least 8 hours or for up to 5 days.

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