Biga - Starter Dough
1/4 teaspoon active dry yeast
1/2 cup clean, warm water (105 degrees F)
3 1/2 cup unbleached bread flour (has more gluten)
1 1/4 cup clean, cool water
The Biga is the starter for many traditionl Italian vegan breads and it adds flavor and leavening.
1) In a small bowl disolve the yeast and warm water. Let it sit till its creamy which is about 15 mins or less (I'm impatient so it is less)
2)Measure the flour carefully into a pretty big mixing bowl.
3)Use a sturdy wooden spoon (The wimpy ones break) and make a little well/hole/ditch in the flour pile and add the creamy yeast and cool water to this well.
4)Now, use your sturdy spoon to stir all the ingredients together until its too sticky and frustrating to use your sturdy spoon anymore.
5)Cover this stuff tightly (I just use a plate that fits the top, I hate wasteful plastic wrap) and pop that badboy in the fridge to slowly ferment before using.
6)Let it sit at room temp before using.