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Biga- Style Pre-Ferment

This is a bread starter. It should generally be made the day before the bread is made.


  • 3 ½ c flour (16 oz)
  • 1 ¼ tsp active dry yeast
  • 1 ¼ c cool water (65 deg to 70 deg F)


  1. Combine all ingredients. Stir until dough forms a ball.

  2. Transfer to a lightly floured work surface and and knead for about 5 min until the flour is fully incorporated and the dough is smooth and tacky.

  3. Place the dough in a large clean bowl. Cover the bowl with plastic wrap and allow to rise at room temp for 3 to 5 hours, until the dough increases in size at least 1 ½ times.

  4. Use immediately or punch down, cover with plastic wrap, and put in the fridge overnight

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