A Biga is an Italian preferment, which is very stiff. It ferments in the fridge for at least 16 hours and develops during this time a hint of acidity and a complex, nutty flavour. The week acidity helps to improve the gluten network as well.
It is a good replacement for the sweet starter in recipes, which use a combination of starter and bakers yeast, e.g. this Sunday braid with sweet starter.
- 165g flour Type 550
- 80g Water
- 1g frehs yeast(a tiny bit)
Mix the ingredients of the biga and let it rise for 16-24 hours in the fridge.