biga
noun[CorU]
food & drinkspecializeduk/ˈbiː.ɡə/us/ˈbiː.ɡə/athickmixtureofflour,yeast(= atypeoffungusthat makesbreadswellandbecomelight), andwaterthat isallowedtoferment(= go through achemicalchangethatcausesit toproducebubbles)and thenaddedtodough(=mixture)for makingbread,especiallyItalianbread:
（意大利式）酵头，比加酵头Thisstarter, called a biga, consists ofyeastandflourandjump-startstheyeastactivityin thebread.这种被称为“比加”的意大利式酵头，由酵母和面粉混合而成，可以快速启动面包中酵母的活动。
Biga is atypeof pre-fermentation used inItalianbaking.“比加”是意大利烘焙中使用的一种预发酵方式。
- The bigarequiresat least 12hourstorise, and thebreaddoughmustrisetwice.
- Let the bigariseovernightatroomtemperatureand then use it.
- Most yeasted pre-fermentsfallinto one of threecategories: "poolish" or "pouliche", a loose-texturedmixturecomposedofroughlyequalamountsofflourandwater; "biga", astiffmixturewith ahigherproportionofflour; and "pâte fermentée", which issimplyaportionofdoughreservedfrom apreviousbatch.
- Aftermixingtheciabattaingredientsinto therisenbiga, thedoughwill be muchstickierand moremoistthan otherbreaddoughs.
- Where onebakeruses a poolishstarter, another uses a biga pre-ferment, andyetanother uses neither.
- I am adecentbreadbakerand amaccustomedto usingstarterssuch as bigas and poolishes whichdevelopawonderfultastingproduct.
Preparing food
- batch cooking
- bind
- butter
- buttered
- can't boil an eggidiom
- caramelize
- clarify
- glazed
- grate
- ingredient
- jerk
- julienne
- re-season
- recipe
- rehydrate
- restuff
- rice
- toss
- whip
- zap