Biga (universal starter)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | teaspoon | Active dry yeast |
| ¼ | cup | Warm water |
| ¾ | cup | Water; room temperature |
| 1 | tablespoon | Water; room temperature |
| 1 | teaspoon | Water; room temperature |
| 2½ | cup | All-purpose flour |
Directions
Recipe by: Carol Field - The Italian Baker Stir the yeast into the warm water and let stand until creamy, about 10 minutes. Stir in the remaining water and then the flour, 1 cup at a time.
Mix with a wooden spoon for about 3 to 4 minutes.
Remove to a lightly oiled bowl, cover with plastic wrap, and let rise at a cool room temperature for 6 to 24 hours. The starter will triple in volume and still be wet and sticky when ready. Cover and refrigerate until ready to use. When needed, scoop out desired amount.
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