Biga Starter

Small batch
Makes 400 gms / 14 ounces / 1 ¾ cups
Ingredients Grams Ounces Volume
Very warm water (105° to 200 7.00 ¼ cup plus 2 Tbsp
115°F)
Active dry yeast 1/8 tsp 1/8 tsp 1/8 tsp
Unbleached all-purpose flour 227 8.00 1 ½ cups plus 2 Tbsp

Large batch
Makes 800 gms / 28 ounces / 3 ½ cups
Ingredients Grams Ounces Volume
Very warm water (105° to 397 14.00 1 ¾ cups
115°F)
Active dry yeast ¼ tsp ¼ tsp ¼ tsp
Unbleached all-purpose flour 454 16.00 3 ¼ cups

1. Mix warm water and yeast. Add flour and stir vigorously for 1 to 2 minutes, until a smooth
elastic batter has formed. The batter will be thick; gets softer after it has risen. Scrape the
biga into container, mark the height and time on tape on side of container, and cover with
plastic wrap.
2. Let it rise at room temp (75° to 78°F) for 6 to 8 hours. Or let it rise for 1 hour at room temp,
then chill it in the refrigerator for 8 hours or overnight. Remove it from the refrigerator and
let it sit at room temperature for 3 to 4 hours to warm up and become active before use. Biga
should more than double in volume. If you use the starter while it’s still cold from the
refrigerator, be sure to compensate for the cold temp by using warm water (85° to 90°F) in
your dough, instead of cool water specified. Use the starter while it is bubbling up, but before
it starts to deflate.