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
Related recipes
- Basic focaccia dough
- Biga
- Biga (italian bread starter)
- Biga (universal starter)
- Biga pugliese (bread starter from puglia)
- Ciabatta
- Ciabatta #1
- Ciabatta #2
- Ciabatta and biga starter
- Ciabatta for the bread machine
- Dough starter in bread
- Filled bread
- Italian bread
- Italian bread - abm
- Italian bread - dg
- Italian bread 3
- Italian country bread with biga
- Peasant bread starter
- Sourdough starter - b&b
- Starters for bread i