Recipe for Biga


3/4 teaspoon yeast
1/4 cup water
1 (mix & let sit 10 minutes):
1 (add):
1 1/2 cup water
3 1/2 cup flour


Mix into sticky dough 2 minutes by mixer or 4 minutes by hand. Cover tightly right on dough with lightly oiled plastic wrap.

Let rise minimum 24 hours.

It will store in refrigerator about 2 weeks or in freezer for 6 months.

Starter can be kept going by adding flour and water 2:1 as necessary.

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