Biga (Italian Bread Starter)
Source: From the book -The Italian Baker by Carol Field

TO MAKE 2 1/3 CUPS BIGA:

1/4 Tsp Active dry yeast
1/4 C warm water -- 105 To 115 Deg F
3/4 C Water -- Room Temp, + 1 T
2 1/2 C All-Purpose Flour -- Unbleached

To Make 3 1/2 Cups Biga:

1/2 T Active dry yeast
1/4 C warm water -- 105 To 115 Deg F
1 1/4 C Water -- Room Temp, + 1 T
3 3/4 C All-Purpose Flour -- Unbleached

Stir the yeast into the warm water and let stand until creamy looking, about 10 minutes. Stir in the remaining water and then the flour, 1 cup at a time.

By Hand: Mix with a wooden spoon for 3 to 4 minutes.

By Mixer: Mix with the paddle at the lowest speed for 2 minutes.

By Processor: Mix just until a sticky dough is formed.

Rising - Remove to a lightly oiled bowl, cover with plastic wrap, and let rise at a cool room temperature for 6 to 24 hours. The starter will triple in volume and still be wet and sticky when ready. Cover and refrigerate until ready to use. When needed, scoop out desired amount. Also, it's best to weigh the biga, (like in a small diet scale) rather than trying to get it into a measuring cup, because amounts can vary.