biga…

And what, might you ask, is biga? Well, this time last week, I would have looked blankly at you in response to that little question. I have no idea how I could have got through my life without knowing the little intricacies of breadmaking, but if you are in the breadmaking club, you will know that biga is a pre-ferment for italian breads. The French apparently have this too, but it’s called Poolish there. Never heard of that either. Biga came into my life as ciabatta is my favourite kind of bread. Apparently the way to get those huge holes (the ones that pick up all that pasta sauce as you mop your plate) is to use a good biga in your dough recipe. And weirder still than that? It’s kind of nasty and a lot stinky. If the dude that narrated the honey badger you tube video saw this stuff, he would make a whole new video about biga… eeeewwwwww look at that… it’s naaaaaaaaasty… Well, biga takes a minimum of 8 hours to pre-ferment, so every time I wanted ciabatta, I couldn’t be bothered to wait 12 hours for it. But today, I’m feeling adventurous, and with my italian feast dinner party looming on Sunday, I have to see if I can better my home made italian herb bread. Cue an urge to make biga at 6am this morning. Got my teaspoon of active yeast, my two cups of all purpose flour and my cup of water. Mixed it together. Not enough water dang it! More water. Stir briskly 50 times it says. I stir til my arm aches. I end up with what they say, a gloopy gelatinous mess. What they don’t say is that it’s quite creepy, bubbly and stinky… I cover it and leave it in a warm place for 8 hours. But I stay away from it, because it might come to life and try to eat me. I can smell it and hear it bubbling… And what I end up with is this…

Biga

This biga grew and grew until it nearly took over the house… No idea if it will work… I’m off to try making ciabatta now… I’ll let you know…

 

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