Biga Pugliese (Bread Starter From Puglia)

Title:
Biga Pugliese (Bread Starter From Puglia)

Yield:
3 Cups

Categories:
Bakery,
Italian,
Bread




Ingredients:





   1/2 ts Dried yeast


   1/4 c  Warm water


 1 1/2 c  Water at room temperature


 3 3/4 c  Unbleached all-purpose flour






 Stir the yeast into the warm water & let proof for 10 minutes. Stir in the


 remaining water & then the flour, 1 c at a time. Mix with a wooden spoon


 for 3 or 4 minutes. Leave the biga in the mixing bowl. Cover with plastic


 wrap & let it rise at cool room temperature for anywhere between 6 & 24


 hours.  The starter will triple in volume & then collapse a bit. It will


 also be wet & very sticky when it is ready to be used. Cover & refrigerate


 if not using at once. To use the biga, scoop out the needed amount while it


 is cold.