Biga

• Used as a base for making ciabatta bread, giving it its signature airy texture and chewy crumb.
• Incorporated into focaccia dough to enhance flavor and create a soft, yet structured texture.
• Added to pizza dough recipes to achieve a light, crispy crust with complex flavor.
• Used in sourdough-style breads to develop a tangy taste without requiring a sourdough starter.
• Mixed into baguette dough for a rustic, artisan-style loaf with a golden crust and open crumb.

• Enhances the flavor and texture of bread by promoting natural fermentation.
• Improves the digestibility of baked goods due to the pre-fermentation process.
• Supports gut health by encouraging the growth of beneficial bacteria.
• Reduces the glycemic index of bread, leading to better blood sugar control.
• Increases the shelf life of baked goods by naturally preserving them through fermentation.

Store biga in an airtight container in the refrigerator for up to 3 days to maintain its freshness and fermentation activity. For longer storage, freeze it in a sealed container or freezer bag for up to 3 months. Allow frozen biga to thaw in the refrigerator overnight before use. Always check for any off smells or discoloration before incorporating it into recipes.