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Title: Biga Starter for Ciabatta
Categories: None
Yield: 1 Servings
| 1/4 | ts | Yeast |
| 1/4 | c | Warm milk |
| 3/4 | c | Water; plus |
| 1 | tb | Water; plus |
| 1 | ts | Water |
| 2 1/2 | c | Flour |
Biga starter for Ciabatta: Stir yeast into warm water, let stand 10 min. Stir in remaining water and flour. Mix for 3 or 4 minutes. Let rise at cool room temp 6-24 hours -- the starter will triple in volume and be wet and sticky. Refrigerate until ready to use. It freezes well, needs 3 hours at room temperature to re-activate. Can be refrigerated for about a week.
makes about 2 1/3 cups
Posted to MM-Recipes Digest V4 #7 by Bill Spalding previous next