Italian Biga - Starter

By á-25087

Behind each and every memorable bite of proper Italian bread we’ve daintily nibbled, hungrily inhaled, or otherwise somehow consumed, we have a biga to thank. Much obliged.

Leitesculinaria

Ingredients

• 1/4 teaspoon active dry yeast
• 1/4 cup (2 ounces/ 60 grams) warm water
• 3/4 cup plus 4 teaspoons (7 ounces/ 200 grams) water, preferably bottled spring water, at room temperature
• 2 1/3 cups (11.6 ounces / 330 grams) unbleached all-purpose flour

Preparation

Step 1

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. If mixing by hand, stir with a wooden spoon for 3 to 
4 minutes. If mixing with a stand mixer, beat with the paddle at the lowest speed for 2 minutes. If mixing with a food processor, mix just until a sticky dough forms.

Transfer the biga to a lightly oiled bowl, cover with plastic wrap, and let rise at a cool room temperature for 6 to 24 hours. When ready, the starter will be triple its original volume and still be wet and sticky. (The bakers I admire most advise 10 to 11 hours for the first rise, but others are very happy with the 24 hours it takes for dough to truly become yesterday’s dough. If you like sour bread, allow your biga to rest for 24 to 48 hours, or you might even stretch it to 
72 hours.) Cover and refrigerate or freeze until ready to use. (If refrigerating the biga, use within 5 days. If freezing the biga, let it rest at room temperature for about 3 hours until it is bubbly and active again.) When needed, scoop out the desired amount of biga for your recipe and proceed.