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| Home -> [Bakery, Breads, Italian, Tarts & Pies, Western European] -> [Biga (universal starter) Recipe] |
Biga (universal starter)
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| Artist: |
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Yield: |
1 |
| Categories: |
Bakery, Breads, Italian, Tarts & Pies, Western European |
Rating: |
0 |
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Ingredients:
| 1/4
| tsp | Active dry yeast | | 1/4
| cup | Warm water | | 3/4
| cup | Water, room temperature | | 1
| tbsp | Water, room temperature | | 1
| tsp | Water, room temperature | | 2 1/2
| cup | All-purpose flour |
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Procedures:
| 1 | Recipe by: carol field - the italian baker stir the yeast into the warm water and let stand until creamy, about 10 minutes. | | 2 | Stir in the remaining water and then the flour, 1 cup at a time. | | 3 | mix with a wooden spoon for about 3 to 4 minutes. | | 4 | remove to a lightly oiled bowl, cover with plastic wrap, and let rise at a cool room temperature for 6 to 24 hours. | | 5 | The starter will triple in volume and still be wet and sticky when ready. | | 6 | Cover and refrigerate until ready to use. | | 7 | When needed, scoop out desired amount. |
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