Biga Di Grano Duro (Durum Flour Biga)

Title:
Biga Di Grano Duro (Durum Flour Biga)

Yield:
2 Cups

Categories:
Bakery,
Italian,
Bread




Ingredients:





   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.