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