Biga, a Starter Dough Recipe
Prep time: 
Total time: 
  • ***Recipe for Biga (Starter Dough)
  • ¾ teaspoon active dry yeast
  • ½ cup warm water (105°F)
  • 3½ cups unbleached bread flour (I used all-purpose)
  • 1¼ cups cool water
  1. Dissolve the yeast in warm water in a small bowl. Set aside for about 15 minutes, until creamy.
  2. Measure the flour into a large bowl, create a well in the center and add the yeast mixture and cool water. Use a wooden spoon to stir all the ingredients together until the mixture is sticky and it's too difficult to stir with the spoon.
  3. Cover tightly with plastic wrap and allow to ferment in the refrigerator for 24 hours.
  4. You may store this starter dough in the refrigerator for up to two weeks. To use, scoop up the amount of starter you need and bring to room temperature.
From The Il Fornaio Baking Book
Recipe by Lemons + Anchovies at