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Biga Di Grano Duro (durum Flour Biga)

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. 1/4 c Warm water
  2. Berry
  3. 1 c Water at room temperature
  4. 1/2 ts Dried yeast
  5. 2 1/4 c Golden durum flour
Contains Gluten Read from the ingredients, not verified. Check labels.

Method

  1. 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.

Plating

Cookware for this recipe

  • Mixing bowl
  • Wooden spoon
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Saved from www.armchairpatriot.com (http://www.armchairpatriot.com/COMBO%20RECIPES/Meal%20Master%20Recipes/7000.txt), file Recipes/www.armchairpatriot.com/COMBO RECIPES/Meal Master Recipes/7000.txt in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mealmaster text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.