Wholemeal biga

Wholemeal biga

By
From
Scandinavian Baking
Photographer
Columbus Leth

The wholemeal flour used here gives more taste. This is what I would call a classic biga.

Ingredients

Quantity Ingredient
150g strong white flour, plus more to feed
100g strong wholemeal flour, plus more to feed
300ml water, plus more to feed

Method

  1. Measure the flours into a large mixing bowl. Gradually pour in the water, mixing with your hand or a whisk, until it is the consistency of pancake batter.
  2. Every day, discard 80 per cent of the biga, add about as much water and both of the flours to make up the difference (no need to be exact) and mix well. Do this ‘feeding’ for five to 10 days until the biga comes to life: you will notice small bubbles or a sour smell.
  3. Ideally you should feed it every day, as above. If you forget for three or four days, just discard and refill as though there had been no gap. Mine has worked for years despite me sometimes forgetting. Though I do get people to babysit my biga when I travel!
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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