Sourdough Starter

What is Sourdough Starter?

Biga is a pre-ferment used in bread baking to improve the flavor, texture, and rise of bread. It is a type of sourdough starter, made by combining flour, water, and a small amount of yeast, and allowing it to ferment for several hours or overnight.

The main difference between biga and other types of pre-ferments like Poolish is the amount of water used. Biga is a drier and stiffer dough than poolish, with a lower hydration level of around 50-60%. This gives bread made with biga a slightly denser texture and a more pronounced flavor, as the longer fermentation time allows the natural yeast and bacteria in the dough to develop complex flavors.

Biga is commonly used in traditional Italian bread baking, particularly for rustic breads like ciabatta and focaccia. It can also be used in other bread recipes that call for a pre-ferment, such as baguettes, sourdough bread, and pizza dough

Note: Biga is a type of pre-ferment similar to Poolish or Sourdough starter, but it is stiffer and has a lower hydration level. This gives bread made with biga a slightly denser texture and a more pronounced flavor.