Instructions: Stir the yeast into the warm water in a large bowl & let proof for 10 minutes. Add the rest of the water & the flour 1 c at a time, mixing vigorously after each addition. Continue to mix for about 6 minutes. The mixture will clear the sides of the bowl but remain soft & sticky. Cover with plastic wrap & leave to rise at room temperature for 24 hours. The starter will triple in volume & then collapse a little. Cover & refrigerate until ready to use. To use the biga, scoop out the needed amount while it is still cold & hasnt begun to grow & expand at room temperature.

NOTE:
Ensure that you use golden durum flour & not durum integrale which contains the whole husk of the wheat berry & is not right for this recipe.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.