Making Fresh Biga
- 5 - 10 grams (1-2 tsp) fermented biga or old dough
- 70 grams (scant 1/3 cup) room-temperature water
- 100 grams (1/2 cup plus 3 tablespoons) all-purpose flour
- a tiny pinch of salt
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.