A biga is also known as a starter, used to enhance the leavening power in bread dough. Use this biga, the next time you're going to make fresh bread at home.
Biga or any other starter isn't something for the occasional baker. This recipe is simple and worked perfectly. I took it out of the refrigerator 6 hours prior to using it for ciabatta to get it to room temp and to increase the yeast activity. The ciabatta came out great! - 28 Dec 2005 (Review from Allrecipes US | Canada)
This is the ONLY way to make bread - all breads! - 21 Feb 2005 (Review from Allrecipes US | Canada)
I didn't have much success with this. There is only one recipe on this site that uses Biga (foccocia bread) and I didn't think it was very good. It was an interesting experience though and I am still interested in learning about bread starters, but I don't think this is for beginners. I ended up with a lot of Biga left over after I tried the foccocia bread recipe so I modified the Amish friendship bread recipe (also from this site) the best that I could and used it for that. The Amish friendship bread was good and the fermented flavor of the biga in the bread was yummy, but I think one needs to know a little about bread before trying this particular method. - 12 Oct 2005 (Review from Allrecipes US | Canada)