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Biga Pugliese (Bread Starter from Puglia)
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- #17472
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
1 comment
ingredients
1/2 teaspoon dried yeast
1/2 cup warm water
1 1/2 cup water, at room temperature
3 3/4 cups unbleached all-purpose flour
directions
Stir the yeast into the warm water and let proof for 10 minutes. Stir in the remaining water and then the flour, 1 cup at a time. Mix with a wooden spoon for 3 or 4 minutes. Leave the biga in the mixing bowl.
Cover with plastic wrap and let it rise at cool room temperature for anywhere between 6 and 24 hours.
The starter will triple in volume and then collapse a bit. It will also be wet and very sticky when it is ready to be used. Cover and refrigerate if not using at once. To use the biga, scoop out the needed amount while it is cold.
added by
purple_ram
nutrition data
74 calories, 0 grams fat, 16 grams carbohydrates, 2 grams protein per 1/4 cup starter. This recipe is low in sodium. This recipe is low in fat.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
March 19, 2011
I made a biga and set it out overnight. I had someplace to go and my husband who has made bread thought it was the dough for bread so he added more flour and baked it up at normal bread temperatures without the water to steam it. It turned out better than I expected it to but he did not put salt in it to stop the yeast from overacting and it was very crusty.
I like the recipe. Sounds like what I am looking for, but where are the cooking directions?
This recipe is just for the starter. I think you should be able to use it in any recipe calling for such a starter
March 24, 2006
pretty good stuff. Ironically, I got this at a french bakery in Grapevine, TX. (main street bakery). Le Boulangerie, c'est mon copain!