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Living a Life in Colour

a guide to Italian food, wine and culture

Biga

 

 

5.0 from 1 reviews
Biga
 
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Prep time
5 mins
Total time
5 mins
 
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.
Author: Woo Wei-Duan
Recipe type: Ricetta di base (Base recipe)
Cuisine: Multi-regional
Serves: 300 grams biga
Ingredients
  • 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
Instructions
  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.
3.2.2925

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Comments

  1. Roberto says

    April 19, 2019 at 6:58 am

    Very interesting (new for me) way to prepare the yeast
    Thank you

    Reply

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