Biga (universal Starter)

Ingrients & Directions 1/4 ts Active dry yeast 1/4 c Warm water 3/4 c Water; room temperature 1 tb Water; room temperature 1 ts Water; room temperature 2 1/2 c All-purpose flour Recipe by: Carol Field – The Italian Baker Stir the yeast into the warm water and let stand […]

Ingrients & Directions


1/4 ts Active dry yeast
1/4 c Warm water
3/4 c Water; room temperature
1 tb Water; room temperature
1 ts Water; room temperature
2 1/2 c All-purpose flour

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.

Yields
1 Servings

RobinDee

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