Recipe: Biga (Italian Bread Starter, from The Italian Baker, 1980's)

BIGA (ITALIAN BREAD STARTER)

TO MAKE 2 1/3 CUPS BIGA:
1/4 tsp active dry yeast
1/4 cup warm water (105 to 115 degrees f)
3/4 cup plus 1 tbsp. room temperature water
2 1/2 cups unbleached all-purpose flour

TO MAKE 3 1/2 CUPS BIGA:
1/2 tbsp. active dry yeast
1/4 cup warm water (105 to 115 degrees f)
1 1/4 cup plus 1 tbsp. room temperature water
3 3/4 cups unbleached all-purpose flour

Stir the yeast into the warm water and let stand until creamy looking, about 10 minutes.

Stir in the room temperature water and then the flour, 1 cup at a time.

TO MIX BY HAND:
Mix with a wooden spoon for 3 to 4 minutes.

TO MIX BY MIXER:
Mix with the paddle at the lowest speed for 2 minutes.

TO MIX 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.

Source: The Italian Baker by Carol Field, 1985