Biga Di Grano Duro (Durum Flour Biga)

| Next >>

Title: Biga Di Grano Duro (Durum Flour Biga)
Yield: 2 Cups
Categories: Bakery, Italian, Bread


1/2 ts Dried yeast
1/4 c Warm water
1 c Water at room temperature
2 1/4 c Golden durum flour

Stir the yeast into the warm water in a large bowl & let proof for 10
minutes. Add the rest of the water & the flour 1 c at a time, mixing
vigorously after each addition. Continue to mix for about 6 minutes. The
mixture will clear the sides of the bowl but remain soft & sticky. Cover
with plastic wrap & leave to rise at room temperature for 24 hours. The
starter will triple in volume & then collapse a little. Cover & refrigerate
until ready to use. To use the biga, scoop out the needed amount while it
is still cold & hasn't begun to grow & expand at room temperature. NOTE:
Ensure that you use golden durum flour & not durum integrale which contains
the whole husk of the wheat berry & is not right for this recipe.