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| I am considering the KA Flour Ciabatta recipe for tomorrow but the directions say not to start the biga more than 15 hours in advance. I guess I could start it in the morning, but could I make it tonight and leave it in the fridge for a slow rise instead? Has anyone had problems with a biga sitting too long (like 20 hours) and killing the yeast?
I am finding some great successes in bread baking, but the more I "do" the more questions come up! Thanks all! Alexa |
Here is a link that might be useful: KA directions for Ciabatta
Follow-Up Postings:
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| Refrigerate the biga....I have refrigerated a biga for several days....it just gets better! There is a point beyond which it gets too sour to rise well....but not overnight. Linda C |
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- Posted by rosesinny (nefw2@yahoo.com) on Mon, Jul 23, 12 at 21:08
| If you capture a wild yeast, you can let it sit for a long time. I've let them go for several weeks in the fridge. After a couple months it can be iffy as to whether they'll kick in, but usually they do. Years ago I owned a French bakery. We'd mix up our dough for croissants and put it into the cooler until the next morning. Most pizza places do that too. So don't chain yourself to someone's directions unless they can explain with precision why the direction can't be modified. FWIW - I'm in complete agreement with the above. No need to worry about overnight. |
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| Thanks. Best laid plans, I never got the biga started and this project will have to wait untiil later this week in anycase. Good to know I can let it go in the fridge for a while..... Thank you both again! alexa |
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