This "Tony's biga," which I call "Tiga," has 70% hydration. Use the same flour that you will be using in your dough.
- Pocket Scale
- Plastic Wrap
- 0.14 grams active dry yeast or .42 gram fresh yeast, broken into small pieces
- 39 grams cold tap water
- 55 grams flour used in dough recipe
- Put the yeast in a small bowl, add the water, and whisk vigorously for 30 seconds. The mixture should bubble on top. If it doesn't and the yeast granules float, the yeast is "dead" and should be discarded. Begin again with a fresh amount of yeast and water.
- Add the flour and stir well with a rubber spatula to combine. The consistency will be quite thick.
- Scrape down the sides of the bowl, cover the bowl with plastic wrap, and let sit t room temperature for 18 hours. Refrigerate for 30 minutes to cool slightly before using.
- If you are not using the starter right away, you can store it in the refrigerator, though I suggest keeping it for no more than 8 hours. Bring it to cool room temperature before using.