About: Biga

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About: Biga Sponge Permalink

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A type of unsalted yeast starter used in Italy to bake the traditional country breads, also known as artisan breads, that have a crunchy outer crust covering a chewy inner crumb, such as Francese, Pugliese or Ciabatta breads. The qualities provided by this stator for baked goods include a moist texture, a depth of flavor and a wonderful aroma. Unlike other yeast starters that are kept going to produce many loaves, such as sourdough starter, biga starter is made fresh each time the bread is made.

Attributes	Values
rdfs:label	Biga
rdfs:comment	A type of unsalted yeast starter used in Italy to bake the traditional country breads, also known as artisan breads, that have a crunchy outer crust covering a chewy inner crumb, such as Francese, Pugliese or Ciabatta breads. The qualities provided by this stator for baked goods include a moist texture, a depth of flavor and a wonderful aroma. Unlike other yeast starters that are kept going to produce many loaves, such as sourdough starter, biga starter is made fresh each time the bread is made.
sameAs	dbr:Biga_(bread_baking)
dcterms:subject	Italian Food Glossary
abstract	A type of unsalted yeast starter used in Italy to bake the traditional country breads, also known as artisan breads, that have a crunchy outer crust covering a chewy inner crumb, such as Francese, Pugliese or Ciabatta breads. The qualities provided by this stator for baked goods include a moist texture, a depth of flavor and a wonderful aroma. Unlike other yeast starters that are kept going to produce many loaves, such as sourdough starter, biga starter is made fresh each time the bread is made.

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