
The biga

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Most of the breads we make in the restaurant are done with a biga, which in other countries is called a "starter", "ferment" or "mother" this is the way bread has been made for thousands cf years, making use of the wild yeast spores that are found on the surface of starchy or sugary ingredients. The biga is made using flour, water and something sweet, such as fruit grapes are classic, but we like to use pear viagra genérico precio. The idea is to introduce simple sugars, which the wild yeast spores and natural bacteria can ferment easily, so they bubble quicker. When you build a dough on this biga, the acid provided by the lactic bacteria helps to strengthen the elastic gluten and intensifies the flavor of the finished bread. The first time you make your biga, you need to be patient, though, as you will need to refresh it every day, and it will take a few weeks until it's bubbling happily and smells sweetly acidic.
ingredients
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serves: 1
1 pear (grated)
1 cup water at 68°F
1 3/4 cups strong white bread flour
Then each day until the biga is ready:
3/4 cup plus 1 tablespoon water at 68°F
2 3/4 cups strong white bread flour
Nutrition Facts
The biga
Servings Per Recipe: 1
Amount per Serving
Calories: 2329
- Total Fat: 10.4 g
- Saturated Fat: 1.5 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 26.5 mg
- Total Carbs: 474.7 g
- Dietary Fiber: 20.3 g
- Sugars: 19.4 g
- Protein: 74.5 g
preparation

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