Easy Italian biga starter recipe
Make Italian bread and pizza at home that's as good as the bakery. The secret is the Biga starter. It's not mystical. It's easy. In just a few simple steps, you'll be baking perfect loaves that will make your kitchen smell like an Italian bakery.
Ingredients
- 1 cup Bread Flour
- ½ cup Water
- 1 tsp Fresh Yeast (or ⅓ tsp dry yeast)
Instructions
- In a food container, add the bread flour and fresh yeast (Rub the yeast with your hand into the flour to make sure it is well distributed when mixing the biga dough), pour the water, and close the food container with the lid.
- Gently rotate the container from left to right for 2 to 3 minutes, as if you were shaking it (Don't over-rotate it so it doesn't form a dough).
- Open the food container (At this moment you can see the little balls of biga dough that you have successfully made), and clean the sticky paste on the edges and corners, then close the container and place it at room temperature for 1 hour, then refrigerate for 23 hours.
- After 24 hours, the Biga Starter is ready to use and you can start making your favorite Italian breads and pizzas.