Biga Pugliese
112
  Timings 10 min(s) 40 min(s) 50 min(s) This recipe can be serve by Three Persons |
Ingredients
- 1/2 Teaspoom Dried Yeast
- 1/4 Cup Warm Water
- 1 1/2 Cup Water At Room Temperature
- 3 3/4 Cup All Purpose Flour Unbleached
Method
- Stir the yeast into the warm water & let proof for 10 minutes. Stir in the remaining water & then the flour.
- wooden spoon for 3 or 4 minutes.
- Cover with plastic wrap & let it rise at cool room temperature for anywhere between 6 & 24 hours.
- The starter will triple in volume & then collapse a bit. It will also be wet & very sticky when it is ready to be used. Cover & refrigerate if not using at once. To use the big scoop out the needed amount while it is cold.
Reviews
No review has been left yet!
Be first to review on this recipe.
Be first to review on this recipe.
related Bakery recipes
- Sweet Milk Bread Mix
- Vegetarian Strawberry Shortcake
- Brioche
- Canadian Maple Shortbread
- Baked Apples & Chestnut Puree
- Apple Cranberry Pie Recipe
- Christmas Biscuits
- Sheena's Cabbage Beef Soup
- Aunt Hattie's Scrumptious Sweet Tater Bread
- Banana Nut Bread
- Biga Pugliese
- Tomato Fish Cossack Stew
- Bake Sale Brownies
- All Butter Pie Crust With Almonds Recipe
- Orange-Apricot Sweet Bread
- Butter Toffee Crunch Shortbread
- Butterfly Eclairs
- Oriental noodles & meatballs
- Jalapeno Yeast Corn Muffins
- Adobe bread
RSS