Biga Di Grano Duro (Durum Flour Biga) Recipe

Biga Di Grano Duro (Durum Flour Biga) Recipe

Ingredients:

1/2 tsp of dry yeast
1 c water (room temp)
1/4 c warmed water
2 & 1/2 c golden-durum flour

Instructions:

Proof yeast by stirring it into heated water placed in large-sized bowl. Set aside for ten minutes. Then add remaining water and flour, a cup after the other then mix vigorously right after every addition.

You continue mixing for 6 mins ’til mixture clears all sides but remains sticky and soft. Cover w/ plastic cling wrap then allow to slowly rise for a period of 24 hrs at room-temp. Mixture will multiply 3x its volume. Cover and refrigerate ’til about to be used.

Scoop enough amount of mixture while cold and has not started to expand and grow at room-temp.

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