Sourdoughs

Italian Biga

Ingredients

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All-purpose flour T55g
Waterg
Fresh yeastg
Total7525 g

Preparation steps

  1. 1

    Mix flour, water and yeast briefly: 2 min maximum. Dough stays rough.

  2. 2

    Transfer to container, cover.

  3. 3

    Ferment 16-24h at 16-18°C.

  4. 4

    Biga is ready when volume has tripled and smells fruity/acidic.

  5. 5

    Use at 30-50% of total flour weight.

Nutritional values

Per 100g

Calories
232.9 kcal
Protein
6.7 g
Carbs
49.2 g
Sugars
1.2 g
Fat
0.7 g
Saturated fat
0.1 g
Fibre
1.8 g
Salt
0.0 g

Allergens

Gluten

Other recipes in the same category

Rye Sourdough StarterStiff Sourdough Starter (Wheat)Liquid Sourdough Starter (Wheat)Poolish

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