biga

A biga is a preferment, a mixture of flour, liquid, and yeast that is allowed extra time to ferment slowly -- long and slow being key elements in the making of good bread -- to build flavor that it will then pass on to the bread when it is mixed into the dough.

Archive 2005-01-01 2005

THS was over, I made my first biga, which is the Italian version of a homemade starter that precisely resembles in ingredients and form an actual bread dough and is treated similarly.

italian bread | smitten kitchen 2007

This recipe started with a biga which is much easier than a sourdough starter.

Archive 2008-01-01 kat 2008

This recipe started with a biga which is much easier than a sourdough starter.

Bread Making kat 2008

So if you are making a recipe from another source that calls for biga, make sure you check to see exactly what kind of biga it requires.

smitten kitchen | italian bread | print template 2007

So if you are making a recipe from another source that calls for biga, make sure you check to see exactly what kind of biga it requires.

italian bread | smitten kitchen 2007

These are not the orange trees that give us vitamin C, but rather bitter orange trees or citrus aurantium biga radia —"one of the quintessential 'giving trees' of the perfume world," says David Seth Moltz, the nose behind D.S.

Orange Blossoms Aleksandra Crapanzano 2011

My biga and soaker sat in my fridge for 3 days -- you don't need to wait 3 days, 12 hours is the minimum, but I figured that the longer it sat, the tastier it would be, and I knew I wanted to serve the bread with a lamb stew I would be making (and will be sharing with you).

Archive 2008-10-01 Laura 2008

Bring the biga and soaker to room temperature (2 hours).

Archive 2008-10-01 Laura 2008

Pinch the biga and soaker into 12 segments -- as I threw them into the bowl I sprinkled with the 7 tablespoons of flour to keep them from re-adhering.

What A difference 24 Hours Can Make!: 100% Whole Wheat Sandwich Bread Laura 2008