Biga (universal Starter) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/4 tsp: Active dry yeast,
1/4 cup: Warm water,
3/4 cup: Water, room temperature
1 tbsp: Water, room temperature
1 tsp: Water, room temperature
2 1/2 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.
Source from luhu.jp
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.
Source from luhu.jp