Yeast Biga for Bread

    Yeast Biga for Bread


    8 people made this

    About this recipe: 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.

    Makes: 900 g

    • 3/4 teaspoon dried active baking yeast
    • 125ml warm water
    • 480g bread flour
    • 300ml cold water

    Prep:20min  ›  Extra time:1day chilling  ›  Ready in:1day20min 

    1. Place the warm water in a small bowl and sprinkle the yeast over the top. Let stand until yeast has dissolved and is foamy, about 15 minutes.
    2. Measure flour into a large bowl. Make a well in the centre and pour in the yeast mixture and cold water. Use a sturdy spoon to mix it together until sticky and difficult to stir, but nevertheless thoroughly combined. Cover and allow to ferment for 24 hours in the refrigerator before using.
    3. Store in the refrigerator for up to 2 weeks. To use, rinse a measuring jug in cool water, scoop out the amount of starter needed and bring to room temperature.

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