There are many variations for making a biga loaf. This one is similar to a traditional Italian filone breadstick. The outer crust is crunchy while the inner dough is soft, chewy, and full of holes.
There are many methods for making sourdough starters. Some might not contain traditional yeast, and some may contain potato water and yeast. Each variation is relative to world customs. Google any number of online sites and you’ll find someone who has found a sourdough that specifically works for them.
Basic Biga Sourdough Starter
There are numerous examples of how to make a fermented sourdough starter. This one’s as easy as it gets, because once it rests for a number of hours, it can be transformed effortlessly into a lovely, crusty, holey sourdough bread.
- 1/4 tsp (1 mL) traditional active dry yeast
- 1/4 cup (60 mL) lukewarm water
- 3/4 cup (180 mL) unbleached all-purpose or bread flour
To make biga, in large bowl of electric stand mixer fitted with paddle, combine yeast, water, and flour. Gently beat at lowest speed for 2 minutes, scraping down sides with spatula until a sticky, shaggy dough forms.
Lightly oil medium-sized bowl; transfer biga to greased bowl and seal tightly with greased plastic wrap. Top with damp kitchen cloth and set aside at room temperature to bubble and rise for 10 hours or overnight, up to 24 hours. The longer the biga rests, the more sour it becomes.
Then use biga to make a crusty sourdough loaf.
