Biga is a type of pre-fermentation used in especially Italian baking. Many popular Italian breads, like ciabatta, are made using a biga. Using a biga adds complexity to the bread's flavor and is often used in breads that need a light, open texture with
Biga is not a sour dough and will not work well in recipes that calls for sour dough.
- 1 g dry yeast (¼ tsp)
- 150 g all purpose flour
- 75 g water
- Mix the biga ingredients in a bowl until
well combined. cover with plastic wrap and let it rest overnight, or for up to 18 hours.