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.

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