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Biga Acida (Italian Sourdough Starter)
Biga Acida (Italian Sourdough Starter) is a traditional Italian recipe for the classic sourdough starter that's the foundation for many traditional breads and leavened goods. The full recipe is presented here and I hope you enjoy this classic Italian version of: Italian Sourdough Starter (Biga Acida).
prep time
20 minutes
cook time
360 minutes
Total Time:
380 minutes
Makes:
2 batches
Rating: 
Tags : Vegetarian RecipesBread RecipesItaly Recipes
This is a recipe for a classic Italian sourdough starter that's the essential basis for many traditional Italian breads and leavened goods.
Ingredients:
1/4 teaspoon active dry yeast
60ml warm water, 38°C to 43°C
200ml bottled spring water, at room temperature (if desperate, boil tap water and allow to cool)
300g unbleached plain flour
vegetable oil, for greasing the bowl
Method:
Place the 60ml warm water in a mug and stir in the yeast to dissolve. Set aside to activate for about 10 minutes, until creamy.
Pour this mixture into a large mixing bowl then mix in the spring water. Now start working in the flour, adding 100g (1/3 of the total) at a time.
If mixing by hand, stir with a wooden spoon for 3-4 minutes. If mixing with a stand mixer, beat with the paddle at the lowest speed for 2 minutes. If mixing with a food processor, mix just until a sticky dough forms. You now have your biga.
Transfer the biga to a bowl lightly coated with vegetable oil, cover with clingfilm (plastic wrap), and let it rise at cool room temperature for 6 to 24 hours, until the starter has tripled its original volume but is still wet and sticky. Roman bakers typically advise 10 to 11 hours for the first rise. However, if you like sour bread, allow your biga to rest for 24 to 48 hours or even 72 hours.
Cover and refrigerate or freeze the biga until ready to use. (If refrigerating the biga, use within 5 days. If freezing the biga, let it come up to room temperature for about 3 hours until it is bubbly and active again.
When needed, scoop out the desired amount of biga for your recipe and proceed. It's best to weigh your biga before use as volumes can vary dramatically based on how risen the starter is.
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