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Making Fresh Biga
Ingredients
- fermented biga or old dough-5-10grams
- 70 grams room-temperature water scant 1/3 cup
- 100 grams all-purpose flour 1/2 cup plus 3 tablespoons
- a tiny pinch of salt
Directions
- Dissolve the biga or dough in the water and mix with the flour and salt.
- Cover with a cloth and let mixture rise (about 24 hours), and then use for baking.
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