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Biga Pugliese (bread Starter From Puglia)

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Italy

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

Ingredients 4 ingredients

  1. 1 1/2 c Water at room temperature
  2. 1/4 c Warm water
  3. 1/2 ts Dried yeast
  4. 3 3/4 c Unbleached all-purpose flour
Contains Gluten Read from the ingredients, not verified. Check labels.

Method

  1. 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.

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.