3 3/4 cups (about 17 ounces) all-purpose flour or a mix of all-purpose and bread flour Instructions: For biga (the starter), mix 1/4 cup lukewarm water and 1/4 teaspoon yeast. Let stand until yeast ...

This sheet pan pizza recipe uses a 100% biga pre-ferment to create a light, airy dough with a crisp texture and deep flavor.

Instructions: Heat oven to 325 degrees. Butter a 9-by-13-inch baking pan. Combine buttermilk, oil and eggs in a bowl and whisk to combine well. In a separate bowl, stir together flour, cornmeal, sugar ...

Biga is a stiff preferment made with just a pinch of yeast and a 12 to 24 hour room temperature fermentation that develops deep aroma and flavor making homemade bread and pizza dough more complex and ...

Dear Pat: Try as I may, I cannot come close to the recipe of cornbread served at Auden's Kitchen. I wondered if you might ask them for the real recipe before my trials and errors make my family never ...

Add downtown San Diego’s 8-month-old Biga to the list of places with authentic-tasting Italian cuisine. But while the perfectly al dente pasta tastes like Mamma made it and the 200-year-old “biga,” or ...

Feted by Rene Redzepi and the Copenhagen locals who queue for his sourdough, Hart is the guy you want guiding you through anything bread related. In this extract from his new cookbook he shares how to ...