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Biga

Rated as 4.75 out of 5 Stars

"A biga, or 'starter', adds flavor and extra leavening power to bread dough."
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Ingredients

1 d 20 m servings 348 cals
Original recipe yields 5 servings (5 cups)

Directions

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  • Prep

  • Ready In

  1. Place the warm water in a small bowl, and sprinkle the yeast over the top. Let stand until yeast has dissolved and is foamy, about 15 minutes.
  2. Measure flour into a large bowl. Make a well in the center, and pour in the yeast mixture and cold water. Use a sturdy spoon to mix it together until sticky and difficult to stir, but nevertheless thoroughly combined. Cover and allow to ferment for 24 hours in the refrigerator before using.
  3. Store in the refrigerator for up to 2 weeks. To use, rinse a measuring cup in cool water, scoop out the amount of starter needed, and bring to room temperature.

Nutrition Facts


Per Serving: 348 calories; 1.6 g fat; 69.8 g carbohydrates; 11.7 g protein; 0 mg cholesterol; 5 mg sodium. Full nutrition

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Reviews

Read all reviews 7
  1. 8 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Biga or any other starter isn't something for the occasional baker. This recipe is simple and worked perfectly. I took it out of the refrigerator 6 hours prior to using it for ciabatta to get ...

Most helpful critical review

I didn't have much success with this. There is only one recipe on this site that uses Biga (foccocia bread) and I didn't think it was very good. It was an interesting experience though and I a...

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Biga or any other starter isn't something for the occasional baker. This recipe is simple and worked perfectly. I took it out of the refrigerator 6 hours prior to using it for ciabatta to get ...

This is the ONLY way to make bread - all breads!

I didn't have much success with this. There is only one recipe on this site that uses Biga (foccocia bread) and I didn't think it was very good. It was an interesting experience though and I a...

I like this formula. It makes beautiful strands. I have been keeping a batch in the fridge and when I'm ready to make French or Italian bread, I put it in a big bowl and leave it on the counter ...

I would like to point out, that biga means starter and there are quite a few recipes on this site that use starters. I had some really good success with my biga, but I was curious the consistenc...

i am gonna make my starter now so i can have sourdough bread this wknd..

To use this you must understand hydration and calculate the changes needed in the original recipe.