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Biga is a type of pre-fermentation used in Italian baking. Many popular Italian breads, including ciabatta, are made using a biga. Using a biga adds complexity to the bread’s flavor and is often used in breads that need a light, open texture with holes. Apart from adding to flavour and texture, a biga also helps to preserve bread by making it less perishable.

Biga preparations differ from, for example, San Francisco sourdough starters in that they can be dry, with the consistency of soft dough, rather than liquid. Another difference is that a biga is usually made fresh every day, sometimes by saving part of the dough and setting it aside for the next day’s baking. A sourdough starter is usually kept alive, sometimes for years, in a separate container, giving it regular feedings of flour and water.

External links

• The Artisan on indirect baking
• Photos of making a biga
• Discussion of preferments in general