Biga (starter dough)

Biga ready for use.

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 holes.

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.