Biga is a yeast pre ferment, or a yeast starter. It is of Italian origin and is a bit more dry compared to a levain-levure or a poolish.

It is commonly used in a ciabatta though it can also be used for foccacia and other breads of italian origin.

Like most yeast pre ferments, it not only leavens the bread but also imparts a special flavor that can not be achieved when using "no time" yeasts like instant dry yeast. The yeasts co-exist with bacteria, these bacteria give off lactic acid and acetic acid, the latter being the reason for the pleasant sourness in a sourdough bread.

Bi"ga (?), n. [L.] Antiq.

A two-horse chariot.

 

© Webster 1913.

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