Biga Recipe

Biga

Recipe by: THYCOOK

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

Ingredients

Original recipe yields 5 servings (5 cups)

Adjust
US
Metric

3/4 teaspoon active dry yeast
1/2 cup warm water

3 1/2 cups unbleached bread flour
1 1/4 cups cold water
Add all ingredients to list

Add all ingredients to list

Directions

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.
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.
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.

Get the magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Nutrition Facts

Per Serving: 348 calories; 1.6 69.8 11.7 0 5 Full nutrition

By Patricia Guerra

How much yeast is in a package of yeast?

By Tim Claxton

Can I freeze dough and then bake it later?

By Tiffany J.

I want my bread loaves to have a thicker crust. What can I do?

Ask Your Question

Reviews

Read all reviews

8 Ratings

Most helpful positive review

bakedinCA
- 8
- 2

12/28/2005

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

Cookingfor3
- 30
- 11

10/12/2005

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...

Most helpful

Most positive

Least positive

Newest

bakedinCA
- 8
- 2

12/28/2005

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 ...

BRYANCAR
- 0
- 1

2/21/2005

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

Cookingfor3
- 30
- 11

10/12/2005

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...

GTM
- 0
- 10

1/16/2012

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 ...

ruphusandlucy
- 0
- 4

8/20/2011

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...

poohbearandhunny
- 171
- 8

4/16/2013

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

Lorin
- 267
- 13

3/21/2017

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

Biga

Ingredients

Directions