EGGARY Posted August 3, 2016 Report Share Posted August 3, 2016 I have read about using Biga when making Italian Breads like Ciabatta. Has anyone here used Biga as bread starter ? Quote Link to comment Share on other sites More sharing options...
tony b Posted August 3, 2016 Report Share Posted August 3, 2016 Not only have I not used it before, I've never even heard of it before? Quote Link to comment Share on other sites More sharing options...
EGGARY Posted August 3, 2016 Author Report Share Posted August 3, 2016 http://leitesculinaria.com/79243/recipes-biga.html Quote Link to comment Share on other sites More sharing options...
ckreef Posted August 4, 2016 Report Share Posted August 4, 2016 Seems like a Sourdough starter that hasn't turned sour yet. Sent from my XT1585 using Tapatalk Quote Link to comment Share on other sites More sharing options...
EGGARY Posted August 4, 2016 Author Report Share Posted August 4, 2016 The longer it sits, it gets the sourdough taste. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 4, 2016 Report Share Posted August 4, 2016 I have been making sour dough bread for years using the same starter. 1 Quote Link to comment Share on other sites More sharing options...
skreef Posted August 5, 2016 Report Share Posted August 5, 2016 I have been making sour dough bread for years using the same starter. I use to have a started of fruit that I made bread out of. The fruit ferments for weeks.. I think I made three batches.. By that time I was sick of it. LolMrs. Reef's Bistro Quote Link to comment Share on other sites More sharing options...
