Biga (Universal Starter)

Categories: Breads | Italian

Serves: 1 Servings

Ingredients:

• 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

Instructions:
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.