Prep time
Total time
Biga is a premixed dough which is left to mature. When added to bread recipes, it gives the bread a depth of flavour, softens the texture and helps preserve the bread longer.
Recipe type: Ricetta di base (Base recipe)
Cuisine: Multi-regional
Serves: 300 grams biga
  • 5 grams fresh yeast or 2.5 grams (½ teaspoon) dry yeast
  • 100 to 120 ml tepid water (depending on the humidity of the weather)
  • 200 gms 00 flour
  1. Mix the yeast and the water and let sit for 10 minutes.
  2. Add the yeast and water to the flour.
  3. Mix the ingredients together to form a ball.
  4. Cover the ball and let sit in the refrigerator at least 8 hours or for up to 5 days. If you keep the biga longer than 2 days, add 20 grams of 00 flour and 12 grams of water every 2 to 3 days to keep feeding the yeast.
Recipe by Living a Life in Colour at