Biga On The Banks Cornbread Recipes

BIGA

Biga image

A biga, or 'starter', adds flavor and extra leavening power to bread dough.

Provided by THYCOOK

Categories Bread Yeast Bread Recipes Sourdough Bread Recipes

Time P1DT20m

Yield 5

Number Of Ingredients 4

Ingredients

¾ teaspoon active dry yeast
½ cup warm water
3 ½ cups unbleached bread flour
1 ¼ cups cold water

Steps:

Place the warm water in a small bowl, and sprinkle the yeast over the top. Let stand until yeast has dissolved and is foamy, about 15 minutes.
Measure flour into a large bowl. Make a well in the center, and pour in the yeast mixture and cold water. Use a sturdy spoon to mix it together until sticky and difficult to stir, but nevertheless thoroughly combined. Cover and allow to ferment for 24 hours in the refrigerator before using.
Store in the refrigerator for up to 2 weeks. To use, rinse a measuring cup in cool water, scoop out the amount of starter needed, and bring to room temperature.

Nutrition Facts : Calories 348 calories, Carbohydrate 69.8 g, Fat 1.6 g, Fiber 2.4 g, Protein 11.7 g, SaturatedFat 0.2 g, Sodium 4.7 mg, Sugar 0.3 g

BIGA

Biga image

In traditional bread bakeries in rural Italy, bread for a new day is started with a bit of unsalted starter taken from yesterday's bread making. The starter is known as "biga", pronounced bee-ga. No new dry, cake or wild yeast is added, just a cup or so of yesterday's biga. Of course, since the concentration of yeast cells is lower than in a packet or more of purchased yeast, the bread takes longer to rise. It simply takes longer for the yeast cells to multiply to the point that enough CO2 is released to raise the bread. But the slow rise contributes to the very well developed, distinctive flavor of these country loaves. Plus you can go away to work or whatever for the day and come back to bake it later on. You can cut the recipe in half easily. Recipe by Geri Guidetti of the Ark Institute.

Provided by Chef Kate

Categories Yeast Breads

Time 15m

Yield 4 cups

Number Of Ingredients 4

Ingredients

1/2 teaspoon active dry yeast
1/4 cup warm water
1 1/2 cups water, at room temperature
3 3/4 cups unbleached flour

Steps:

Sprinkle yeast onto the 1/4 cup warm water and let stand approximately 10 minutes until creamy.
Add rest of water, stir.
Add flour, one cup at a time and stir.
Mix with wooden spoon for approximately.
4 minutes.
Oil a bowl three times as large as the mixture's volume and scrape dough into that bowl.
Cover with plastic wrap and let rise 8-24 hours in a cool room or until triple in volume.
The longer it sits, the more character it develops.
If you let it go too long, it will take on sour overtones similar to sourdough starter as a result of the acidic by-products of yeast metabolism.
If the room is cool enough--60-65 deg.
F, 24 hours will yield a nice, mellow-flavored biga.
You only need your first biga to get started.
Then it is simply a matter of making bread at least once a week or so if you have refrigeration to keep the biga alive.
If you don't have refrigeration, you would want to make bread every day and save a portion of the new dough you make each day as a starter for tomorrow's bread.
Just take that portion BEFORE you add salt to the new bread dough.
In this case, you would keep tomorrow's starter at room temperature.
Use as you would a sourdough starter.
For a rough guide, use approximately one cup of biga for a bread recipe calling for 7-8 cups of flour.

BIGA ON THE BANKS CORNBREAD

BIGA ON THE BANKS CORNBREAD image

Categories Bread Side Bake Hominy/Cornmeal/Masa

Yield 18 pieces

Number Of Ingredients 9

Ingredients

3 cups buttermilk
1/2 cup vegetable oil
2 large eggs
2 cups flour
2 cups coarse stone-ground cornmeal (yellow or white)
1 cup sugar
2 tablespoons baking powder
2 teaspoons baking soda
2 teaspoons salt

Steps:

1. Heat oven to 325 degrees. 2. Butter a 9-by-13-inch baking pan. 3. Combine buttermilk, oil and eggs in a bowl and whisk to combine well. 4. In a large bowl, stir together flour, cornmeal, sugar, baking powder, baking soda and salt. 5. Pour the liquid ingredients into the dry ingredients and whisk together until combined. 6. Pour the batter into the prepared pan and place on the middle rack in the oven. 7. Bake for 45 minutes, or up to 1 hour, until the top is golden brown and a toothpick comes out clean when inserted into the middle.

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