Biga Pugliese (bread Starter From Puglia)

Ingrients & Directions

1/2 ts Dried yeast
1/4 c Warm water
1 1/2 c Water at room temperature
3 3/4 c Unbleached all-purpose flour

Stir the yeast into the warm water & let proof for 10 minutes. Stir
in the remaining water & then the flour, 1 c at a time. Mix with a
wooden spoon for 3 or 4 minutes. Leave the biga in the mixing bowl.
Cover with plastic wrap & let it rise at cool room temperature for
anywhere between 6 & 24 hours. The starter will triple in volume &
then collapse a bit. It will also be wet & very sticky when it is
ready to be used. Cover & refrigerate if not using at once. To use
the biga, scoop out the needed amount while it is cold.

3 Cups

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