1/4 teaspoon active dry yeast
1/4 cup of warm water
3/4 cup plus 1 table spoon, plus 1 teaspoon water at room temperature
2 1/2 cups unbleached all- purpose flour
The Original Italian Biga made by hand
Stir the yeast into the warm water and let stand until creamy, about 10 minutes. Stir in the remaining water and then the flour, 1 cup at the time
Let rise the dough into a oiled large bowl, cover with plastic wrap, and let rise at a cool room temperature for 22 hours. The starter will triple in volume and still be wet and sticky when is ready. Cover and refrigerate until ready to use. When needed, scoop out desired amount.